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Pearl Barley Risotto with dried mushrooms & sugar snap peas
THEVEGSPACE15Ingredients
70Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 30 grams dried mushrooms (such as porcini)
- 750 mL boiling water
- 1 Tbsp. olive oil
- 1 onion (chopped)
- 1 leek (chopped)
- 200 grams pearl barley (washed and drained)
- ground black pepper
- salt
- 1/2 lemon
- 200 mL 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 Tbsp. fresh flat leaf parsley (chopped)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium240mg10% |
| Potassium470mg13% |
| Protein8g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber12g48% |
| Sugars5g |
| 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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