Carrot and barley risotto (Serves 2) Cals 325pp – BBC Good Food

Mixed my lunches up a bit last week and opted for this yummy pearl barley risotto

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150g dried pearl barley, rinsed
100g diced carrot
1 small onion (about 90g)
2 chicken or vegetable stock cubes (I use Knorr reduced salt)
Handful of parsley

1. Bring 125ml of water to boil, sprinkle and stir in the stock cubes and leave to simmer slightly.

2. In another pan heat the oil and cook the onion and carrots for 10 minutes. Add the barley and cook for a further minute mixing well.

3. Spoon in some stock and continue to stir until the barley has absorbed the liquid, continue this for around 30-40 minutes until the barley is cooked and most if not all of the stock has been absorbed.

Stir through the parsley to serve and add a little parmesan or a vegetarian alternative to taste

Nutrition per portion*
Calories 325
Protein 9g
Carbohydrate 67g
Fat 3g
Fibre 13g

I had this a while ago and really enjoy Barley and although it’s not a recipe I would use often, it is tasty and a nice alternative lunch. Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.

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