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Pink Pearl Barley Risotto With Feta Cheese Recipe

Pink Pearl Barley Risotto With Feta Cheese Recipe

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Pink Pearl Barley Risotto With Feta Cheese

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Ingredients:

Serving

1 tsp butter
1 onion, chopped
1 sprig fresh rosemary
400 g beetroots, peeled and diced finely
250 g pearl barley
700 ml broth ( i use veggie)
1 pinch cinnamon
1 pinch ground red chili pepper
1 pinch oregano
1 pinch cayenne pepper
100 g feta cheese, diced finely

Directions:

Heat butter in a heavy pot. Add onion and rosemary to it and sautee until translucent.
Add beets and pearl barley and sautee for 2 more minutes.
Add enough broth to slightly cover barley and beets and simmer until all of the broth has been absorbed. Make sure to stir frequently so that it wont stick to the bottom of the pot.
Once broth has been absorbed, add more and simmer until everything is tender (about 12 minutes).
Season with spices and serve garnished with feta cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	368.24 Kcal (1542 kJ)
Calories from fat	83.52 Kcal
		% Daily Value*
Total Fat	9.28g	14%
Cholesterol	24.79mg	8%
Sodium	939.22mg	39%
Potassium	821.61mg	17%
Total Carbs	55.25g	18%
Sugars	9.74g	39%
Dietary Fiber	13.27g	53%
Protein	16.91g	34%
Vitamin C	7.1mg	12%
Iron	82.8mg	460%
Calcium	226.6mg	23%

Amount Per 100 g
Calories	92.79 Kcal (388 kJ)
Calories from fat	21.05 Kcal
		% Daily Value*
Total Fat	2.34g	14%
Cholesterol	6.25mg	8%
Sodium	236.67mg	39%
Potassium	207.04mg	17%
Total Carbs	13.92g	18%
Sugars	2.45g	39%
Dietary Fiber	3.34g	53%
Protein	4.26g	34%
Vitamin C	1.8mg	12%
Iron	20.9mg	460%
Calcium	57.1mg	23%

* 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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