Barley Risotto

Name: Barley Risotto
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: European, Mediterranean, Italian
Ingredients: 1 courgette; 1 tbsp extra virgin olive oil; 100g shiitake mushrooms; 2 garlic cloves, chopped; 1 tbsp thyme leaves, chopped; 150g barley; 700ml water; 1tbsp butter; 20g parmesan, grated, plus extra to serve; Sea salt and ground black pepper; Chopped curly parsley, to serve

6 steps

Prep:25minCook:45min

Who said risotto can’t be healthy ? Here is a healthy and light version

Updated at: Thu, 17 Aug 2023 04:01:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories152.3 kcal (8%)

Total Fat5.6 g (8%)

Carbs22.2 g (9%)

Sugars1.4 g (2%)

Protein4.6 g (9%)

Sodium154.5 mg (8%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1courgette

1 Tbspextra virgin olive oil

100gshiitake mushrooms

2garlic cloves

chopped

1 Tbspthyme leaves

chopped

150gbarley

700mlwater

1 Tbspbutter

20gparmesan

grated, plus extra to serve

Instructions

Step 1

1. Boil barley for 10min on high heat

Step 2

2. Cut the courgette into small piece. And sautée until golden

Step 3

3. Add mushrooms garlic and thyme and sauté for five minutes, then add the cooked barley and stir well. Let it cook for a few minutes then add the water with salt and pepper to taste.

Step 4

Let everything simmer, covered, for 20-25 minutes over a low heat, stirring and checking if more water is needed.

Step 5

4. When the barley is cooked, add the butter and parmesan, check the seasoning and stir well.

Step 6

5. Serve with extra grated parmesan and some chopped parsley