Wild Mushroom-Barley Risotto with Sage Recipe

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Wild Mushroom-Barley  Risotto  with Sage
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Ingredients:

Directions:

  1. Combine barley and water in a bowl. Let stand for 2 hours; drain.
  2. Bring Rich Porcini Stock to a simmer in a saucepan. Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender. Add mushrooms and salt; cook 3 minutes.
  3. Add barley, Rich Porcini Stock, and sage to the onion mixture. Bring to a boil over medium heat; reduce heat, and simmer 30 minutes or until most of the liquid is absorbed. Remove from heat; stir in cheese, butter, and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 461.99 Kcal (1934 kJ)
Calories from fat 249.04 Kcal
% Daily Value*
Total Fat 27.67g 43%
Cholesterol 4.85mg 2%
Sodium 463.98mg 19%
Potassium 309.84mg 7%
Total Carbs 34.57g 12%
Sugars 2.18g 9%
Dietary Fiber 6.09g 24%
Protein 16.41g 33%
Vitamin C 1.5mg 2%
Iron 1mg 5%
Calcium 36mg 4%
Amount Per 100 g
Calories 163.09 Kcal (683 kJ)
Calories from fat 87.92 Kcal
% Daily Value*
Total Fat 9.77g 43%
Cholesterol 1.71mg 2%
Sodium 163.79mg 19%
Potassium 109.38mg 7%
Total Carbs 12.2g 12%
Sugars 0.77g 9%
Dietary Fiber 2.15g 24%
Protein 5.79g 33%
Vitamin C 0.5mg 2%
Iron 0.3mg 5%
Calcium 12.7mg 4%

* 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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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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