Mushroom & chestnut pearl barley risotto
"Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights"
Prep time:
10 min
Cook time:
50 min
Servings:
4 people
Health Score
High
Medium
Low
7.8 / 10
Medium score
Glycemic Index
Index
29
LowLoad
26
HighNutrition per serving:
| Calories | 554.00 kcal | 28% |
| Fat | 13.00 g | 19% |
| Carbs | 85.00 g | 33% |
| Sugars | 10.00 g | 11% |
| Protein | 15.00 g | 30% |
| Sodium | 0.80 mg | 0% |
| Fiber | 6.00 g | 21% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 29 Low |
Glycemic Load 26 High |
Ingredients
2 tbsp olive oil
1 large onion , chopped
2 garlic cloves , crushed
180g chestnuts , roughly chopped (optional)
2 thyme sprigs , leaves picked
250g mixed mushrooms , sliced
300g pearl barley
150ml white wine
1l vegetable stock
4 tbsp ricotta cheese
80g rocket
parsley leaves (optional), to serve
Directions
Read the directions for this recipe at BBC Good Food
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