Barley pumpkin and mushroom risotto

Barley, pumpkin and mushroom risotto

Barley, pumpkin and mushroom risotto

By womensweeklyfood.com.au
1 hour 20 minutes

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Details
  • Servings:   4
  • Calories:   316
  • Protein:   11g
  •  
  • Fiber:   9g
  • Sugar:   7g
  • Carb Total:   36g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   10g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
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Ingredients
  • 1 litre (4 cups) water
  • 2 cup (500ml) salt-reduced chicken stock
  • 2 tablespoon olive oil
  • 300 gram (9½ ounces) pumpkin, cut into 1cm (½-inch) pieces
  • 200 gram (6½ ounces) swiss brown mushrooms, sliced thinly
  • 1 medium brown onion, chopped finely
  • 2 clove garlic, crushed
  • 3/4 cup (150g) barley
  • 1/2 cup (125ml) dry white wine
  • 1 tablespoon coarsely chopped fresh sage
Instructions

Barley, pumpkin and mushroom risotto serves 4 original recipe by womensweeklyfood.com.au.

View original preparation instructions

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