Barley risotto with spinach and mushrooms

Barley risotto with spinach and mushrooms

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

Ingredients

2 people

Hint:


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
kochen@bettybossi.ch

Risotto

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

king oyster mushrooms

1tbsp olive oil
100g king oyster mushrooms, sliced
¼tsp salt
a little pepper
140g pomegranate seeds
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How it's done

Risotto

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.

How-tos

Deseeding pomegranates

Deseeding pomegranates

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