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Barley and wild mushroom risotto

Special Diets

Dairy free
Freezer safe
Low fat
Low sugar
Nut free
Vegan
Vegetarian
Barley and wild mushroom risotto
A creamy risotto - made with barley rather than rice and topped with a variety of mushrooms.
Serves
4
Prep
15 minutes
Cook
40 minutes

Nutritional Information:

Each 246g serving contains (excludes serving suggestion)
KCal
317
Carbs
56.9g
Fibre
2.4g
Protein
8.7g
Fat
5.5g
(Low)
Saturates
0.7g
(Low)
Sugars
5.0g
(Low)
Salt
0.21g
(Low)
Fruit/Veg Portion
2
Ingredients

Ingredients

  • 2 tsp olive oil
  • 400g mixed mushrooms, sliced
  • 1 onion (140g), chopped
  • 1 red pepper (160g), chopped
  • 250g pearl barley
  • 2 cloves of garlic, crushed
  • 1 heaped tsp dried oregano
  • 2 good pinches white pepper
  • 1 low-salt vegetable stock cube in 700ml boiling water
  • I heaped tbsp chopped fresh basil and more to serve
  • 4 tbsp oat/soya-based cream alternative
  • good grind black pepper
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Method

Method

Recipe tips
  • Any mushrooms work for this dish but a combination of different types is ideal. You can buy mixed packs of wild mushrooms at most supermarkets, then bulk them up with a pack of basic mushrooms.
  • Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping-hot throughout. 
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