Barley risotto with spinach and mushrooms

Barley risotto with spinach and mushrooms

Total: 1 hr 10 Min. | Active: 1 hr 10 Min.
Nutritional value / people: 612 kcal
, Fat: 29 g
, Carbohydrate: 60 g
, Protein: 14 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 onion, finely chopped
125 g barley risotto
6 dl vegetable bouillon, hot
200 g baby spinach
20 g butter
40 g grated Parmesan

king oyster mushrooms

1 tbsp olive oil
100 g king oyster mushrooms, sliced
¼ tsp salt
a little pepper
140 g pomegranate seeds
Purchase ingredients now

How it's done


Heat the oil in a pan, add the onions and sauté. Simmer for approx. 60 mins. until the risotto is creamy and al dente. Gradually add the spinach, allow to wilt, stir in the butter and parmesan.

king oyster mushrooms

Heat the oil in a frying pan. Stir fry the mushrooms for approx. 3 mins., season. Place the mushrooms on top of the risotto, garnish with pomegranate seeds.


Cutting onions

Cutting onions

Deseeding pomegranates

Deseeding pomegranates

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!