Easy to make risotto
Saute onions, garlic and chorizo in a pan with butter. Add mushrooms once onions have browned slightly.
Add stock and barley, stir well and bring to the boil.
Reduce heat and let simmer covered for around 20 mins or until barley is cooked.
Remove lid and let cook for another 10 mins or until liquid is absorbed.
Add cheese and stir well while still on heat before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (901g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1028 | ||
Calories from Fat: 380 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.2g | 56 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 102.6mg | 32 % | |
Sodium 1498.8mg | 52 % | |
Potassium 1487.3mg | 39 % | |
Total Carbohydrate 122g | 36 % | |
Dietary Fiber 20.6g | 82 % | |
Sugars, other 101.4g | ||
Protein 43.2g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1028
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