Photo: Andrew Ridley
Quick Vegetarian Barley Risotto Recipe
12 ingredients
15 min + 25 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
613
Calories
18g
Protein
25g
Fat
86g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp olive oil, divided
- 4 oz. shiitake mushrooms, stems removed & thinly sliced
- 4 oz. crimini mushrooms, thinly sliced
- 8 oz. sugar snap peas, trimmed & cut in half (about 1 ½ cups)
- ¼ cup chopped shallots
- ¼ tsp ground pepper
- 1/8 tsp salt
- 1 1/3 cup quick-cooking barley
- 1 tbsp balsamic vinegar
- 2 ½ cups vegetable broth
- 1/3 cup grated Kerrygold Dubliner cheese
- Salt and pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes