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Creamy Mushroom And Pearl Barley Risotto

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

16.3g

Energy (kJ)

1637kJ

Energy (kcal)

392kcal

Carbohydrate incl. fibre (g)

52.6g

Carbohydrate excl. fibre (g)

40.6g

Sugar (g)

3.3g

Fibre (g)

11.9g

Fat (g)

11.6g

Saturated fat (g)

4.7g

Unsaturated fat (g)

5.8g

Monounsaturated fat (g)

4.5g

Polyunsaturated fat (g)

1.3g

Trans fat (g)

0.0g

Cholesterol (mg)

15mg

Sodium (mg)

791mg

Salt (g)

1.97g

Vitamin A (IU)

223IU

Vitamin C (mg)

4.2mg

Calcium (mg)

242mg

Iron (mg)

2.94mg

Potassium (mg)

517mg

Total

65.3g

6550kJ

1566kcal

210.4g

162.6g

13.2g

47.8g

46.2g

18.9g

23.2g

18.0g

5.2g

0.2g

58mg

3163mg

7.90g

890IU

16.8mg

966mg

11.77mg

2067mg

  • 15 ml olive oil
  • 1 onion, finely chopped
  • 3 sprigs thyme, leaves picked
  • Robertsons Atlantic sea salt
  • 200 g button mushrooms, roughly chopped
  • 250 ml pearl barley
  • 125 ml white wine
  • 1 Knorr vegetable stock pot (dissolved in 400ml hot water)
  • 1 packet Knorr mushroom soup
  • 50 g Parmesan / pecorino, finely grated
  • 5 g butter
  • Robertsons Atlantic sea salt
  • Robertsons black pepper

To Serve:

  • 20 g Parmesan / pecorino, finely grated
  • 2 sprigs thyme