• prep: 0 hr
• cook: 0 hr
• total: 0 hr

A creamy risotto - made with barley rather than rice and topped with a variety of mushrooms.

• 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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Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving

• Calories: 337 % Daily Value *
• Total Fat: 4 g 6.77%
• Saturated Fat: 0 g 2.28%
• Trans Fat: 0 g %
• Cholesterol: 0 mg 0%
• Sodium: 7 mg 0.3%
• Calcium: 66 mg 6.62%
• Potassium: 141 mg 4.03%
• Magnesium: 0 mg 0%
• Iron: 3 mg 16.08%
• Zinc: 0 mg 0%
• Total Carbohydrate: 67 g %
• Dietary Fiber: 14 g 56.31%
• Sugar: 7 g
• Protein: 11 g
• Alcohol: 0 g
• Omega 3 Fatty Acid: 0 g
• Omega 6 Fatty Acid: 0 g

• Vitamin A 27.14%
• Vitamin C 94.13%
• Vitamin D 0%

• * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Diabetes Exchanges

• Exchange - Fat1
• Exchange - Fruit0
• Exchange - NonFat Milk0
• Exchange - Other Carbs0
• Exchange - Starch4
• Exchange - Vegetables2
• Exchange - Lean Meat0
• Exchange - Alcohol0

MyPlate Info

• MyPlate - Grain Total3 oz-eq
• MyPlate - Vegetable Total1 c
• MyPlate - Fruit0 c
• MyPlate - Dairy0 c
• MyPlate - Protein Total0 oz-eq

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