Barley Risotto Primavera Recipe

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Ingredients

Count

Nutrition

1441

Calories

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Ingredients:

Serving

Directions:

Heat the oil; cook the carrot and onion for 4-5 minutes until the onion begins to brown. Add garlic and thyme, cook for one more minute.
Reduce heat, stir in barley, wine and cook until liquid is absorbed. Add remaining stock and peppers and cook until most of the liquid is absorbed and the vegetables are cooked. Add black pepper.
Stir in peas and parmesan, divide into 4 bowls and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1440.51 Kcal (6031 kJ)
Calories from fat	306 Kcal
		% Daily Value*
Total Fat	34g	52%
Cholesterol	51.31mg	17%
Sodium	1930.66mg	80%
Potassium	1887.45mg	40%
Total Carbs	200.3g	67%
Sugars	35.06g	140%
Dietary Fiber	38.72g	155%
Protein	54.75g	110%
Vitamin C	249mg	415%
Vitamin A	5.2mg	173%
Iron	71mg	394%
Calcium	1160.3mg	116%

Amount Per 100 g
Calories	70.64 Kcal (296 kJ)
Calories from fat	15.01 Kcal
		% Daily Value*
Total Fat	1.67g	52%
Cholesterol	2.52mg	17%
Sodium	94.67mg	80%
Potassium	92.55mg	40%
Total Carbs	9.82g	67%
Sugars	1.72g	140%
Dietary Fiber	1.9g	155%
Protein	2.68g	110%
Vitamin C	12.2mg	415%
Vitamin A	0.3mg	173%
Iron	3.5mg	394%
Calcium	56.9mg	116%

* 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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