nordic

Barley Risotto with Mushrooms and Browned Butter

Name: Barley Risotto with Mushrooms and Browned Butter
Yield: 1 serving
Cuisine: nordic
Ingredients: 132 g pearled barley; 265 g mushrooms, sliced; 735 g vegetable stock; 103 g onion, finely chopped; 26 g butter; 37 g aged hard cheese, grated; 1 g salt; 1 g black pepper

This dish pairs pearled barley with mushrooms, sliced, butter and vegetable stock. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

29 g Protein

55 g Carbohydrates

33 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

132g pearled barley 162 kcal
265g mushrooms, sliced 58 kcal
735g vegetable stock 44 kcal
103g onion, finely chopped 41 kcal
26g butter 186 kcal
37g aged hard cheese, grated 149 kcal
0.74 tsp (1g) salt 0 kcal
0.74 tsp (1g) black pepper 3 kcal

Cooking instructions

vegetable stock
Warm the stock in a small pot and keep it hot over low heat.
onionbutter
In a saucepan, melt butter over medium heat. Add onion and saute 3 minutes.
pearled barleymushrooms
Stir in barley and cook 1 minute to coat. Add mushrooms and cook 3-4 minutes until they start to soften.
pearled barleyvegetable stock
Add stock a ladle at a time, stirring often, for 25-30 minutes until barley is tender and creamy.
aged hard cheesesaltblack pepper
Stir in grated cheese, salt, and black pepper. Rest 2 minutes and serve warm.