Pearl Barley Risotto with dried mushrooms & sugar snap peas

THEVEGSPACE
15Ingredients
70Minutes
340Calories

Ingredients

US|METRIC
  • 30 grams dried mushrooms (such as porcini)
  • 750 milliliters boiling water
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 1 leek (chopped)
  • 200 grams pearl barley (washed and drained)
  • ground black pepper
  • salt
  • 1/2 lemon
  • 200 milliliters white wine
  • 1 sprig fresh rosemary
  • 150 grams sugar snap peas (trimmed and cut diagonally into strips)
  • 1 knob butter (optional)
  • 25 grams vegetarian Parmesan (style cheese, grated)
  • 1 tablespoon fresh flat leaf parsley (chopped)
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    NutritionView More

    340Calories
    Sodium10% DV240mg
    Fat11% DV7g
    Protein16% DV8g
    Carbs19% DV56g
    Fiber48% DV12g
    Calories340Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol10mg3%
    Sodium240mg10%
    Potassium470mg13%
    Protein8g16%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate56g19%
    Dietary Fiber12g48%
    Sugars5g10%
    Vitamin A20%
    Vitamin C70%
    Calcium8%
    Iron15%

    * 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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