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Pearl Barley Risotto with Spring Vegetables
ELIZABETH CHLOE12Ingredients
50Minutes
400Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1 leek (large, sliced)
- 200 grams pearl barley (dried)
- 125 mL white wine
- 1.25 liters vegetable stock
- 100 grams asparagus (cut into quarters)
- 150 grams peas (fresh or frozen)
- 100 grams spring greens
- 20 grams Parmesan cheese (grated)
- 3 Tbsp. chives (chopped)
- 2 Tbsp. lemon juice
- salt
- pepper
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat25 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium2050mg85% |
| Potassium590mg17% |
| Protein14g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber16g64% |
| Sugars11g |
| Vitamin A90% |
| Vitamin C60% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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