Brown Eyed Baker · by Michelle Lettrich
Mushroom Barley Risotto
NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 25%
CARBS 50G56% OF CAL
10G FIBER0G ADDED6G INTRINSIC34G OTHER6G TOTAL SUGAR
FAT 13G34% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto made with nutty barley instead of rice, studded with mushrooms and finished with butter and parmesan. This earthy, comforting weeknight main has a tender, yielding texture.
mainitalian🥄 saucepanvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 12 ounces cleaned and sliced crimini mushrooms
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic (minced)
- 1 cup pearl barley
- 6 cups vegetable broth
- 1 tablespoon unsalted butter
- ½ cup parmesan cheese (shredded)
At a glance
PER SERVING · TIME 60M
CAL 18%·PRO 25%
CARBS 50G56% OF CAL
10G FIBER0G ADDED6G INTRINSIC34G OTHER6G TOTAL SUGAR
FAT 13G34% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1162mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 167mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1162MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.