Barley & Mushroom Risotto Recipe

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Ingredients:

Serving

1 medium onion
8 oz cremini mushrooms
2 tbsp olive oil
4 cups chicken stock
12 oz dark beer
1 cup pearl barley
1 tsp fresh thyme
1 large garlic clove
1/4 tsp sea salt
fresh ground pepper

Directions:

Mix the stock and bottle of beer in a small pan and heat to near boiling on a back burner. Then lower the heat to keep it warm.
Chop the onion and mushrooms before browning them in the olive oil.
Carefully add two cups of the warm stock.
Next add the barley, thyme, garlic, sea salt, pepper and bring to a slow simmer.
Cover, lower the heat and cook until the broth is absorbed.
Add stock as needed and simmer until the barley is fully cooked, about 50 to 60 minutes.
For Vegetarian omit the chicken stock and use a vegetarian beer.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	376.45 Kcal (1576 kJ)
Calories from fat	92.98 Kcal
		% Daily Value*
Total Fat	10.33g	16%
Cholesterol	7.2mg	2%
Sodium	502.68mg	21%
Potassium	780.17mg	17%
Total Carbs	51.62g	17%
Sugars	6.37g	25%
Dietary Fiber	8.41g	34%
Protein	15.32g	31%
Vitamin C	2.5mg	4%
Iron	83mg	461%
Calcium	74.6mg	7%

Amount Per 100 g
Calories	81.21 Kcal (340 kJ)
Calories from fat	20.06 Kcal
		% Daily Value*
Total Fat	2.23g	16%
Cholesterol	1.55mg	2%
Sodium	108.44mg	21%
Potassium	168.29mg	17%
Total Carbs	11.14g	17%
Sugars	1.37g	25%
Dietary Fiber	1.81g	34%
Protein	3.3g	31%
Vitamin C	0.5mg	4%
Iron	17.9mg	461%
Calcium	16.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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