Mushroom & Leek Barley Risotto

8 65 198
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 6
Mushroom & Leek Barley Risotto
Health Rating

Ingredients


6 cup Vegetable stock/broth (organic)
1 1/2 tbsp Extra virgin olive oil
2 medium leek(s) Leek (*see below on prep instructions)
1 clove(s) Garlic (minced)
8 mushroom(s) Cremini (Italian) mushroom (sliced)
1 cup Pearl barley, dry
2 tbsp Apple cider vinegar
1 tbsp Salt and pepper (to season)

Instructions


1. Bring 5 cups broth to a boil, add barley, reduce heat to medium, cover and let simmer *this will be simmering for around 45 minutes .

2. Meanwhile in another saucepan heat oil, add leeks, soften, about 5-7 minutes. 

3. Add garlic and cook for about 1 min. 

4. Add mushrooms, salt and pepper, cook until mushrooms soften, about 5 minutes. 

5. Add vinegar or wine. Simmer for an additional 3-5 minutes, then remove from heat. 

6. Keep an eye on the barley, it will absorb the water and bulk up. If it starts to become dry, add more broth ¼ cup at a time continue to watch and add water until barley is fully cooked (45 min). 

 

Notes:

Mushrooms

are a great source of antioxidants and a rich source of fibre!


Nutrition Facts

Per Portion

Calories 198
Calories from fat 36
Calories from saturated fat 26.7
Total Fat 4.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.4 g
Monounsaturated Fat 13.2 g
Cholesterol 0
Sodium 1547 mg
Potassium 255 mg
Total Carbohydrate 36 g
Dietary Fiber 8.9 g
Sugars 2.8 g
Protein 4.4 g

Dietary servings

Per Portion


Grain 1.4
Vegetables 1.1

Energy sources


Pygal73%445.82409076858613253.0280240443265118%300.67886652029836157.47373874877289%355.69553716265636110.683005353676373%18%9%CarbohydratesFatProtein
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Salad
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