Roasted Mediterranean Vegetable And Barley Risotto Recipe
Recipe By Taste
With roasted mediterranean vegetables and barley risotto, this twist on a classic is a perfect mid-week vegetarian dinner.
4.5
11 Rating -
Rate
Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Mediterranean Vegetable And Barley Risotto Recipe
- 1/2 Small zucchini, halved lengthways, thickly sliced diagonally
- 1/4 Red onion, cut into wedges
- 1/4 Small red capsicum, thickly sliced
- 1/4 Small yellow capsicum, thickly sliced
- 3/4 sprig Fresh thyme
- 3/4 sprig Fresh rosemary
- 1/2 tablespoon Extra virgin olive oil
- 62.50 gram Cherry truss tomatoes, cut into small bunches
- 1/4 liter Massel vegetable liquid stock
- 1/4 Eschalot, finely chopped
- 3/4 Garlic Cloves, Crushed
- 1/2 cup Pearl barley, rinsed
- 0.13 cup Dry white wine
- 0.06 cup Finely Grated Parmesan
Nutrition
value
value
625
calories per serving
13 g Fat18 g Protein99 g Carbs22 g FiberOther
Current Totals
- Fat13g
- Protein18g
- Carbs99g
- Fiber22g
MacroNutrients
- Carbs99g
- Protein18g
- Fiber22g
Fats
- Fat13g
Vitamins & Minerals
- Calcium184mg
- Iron8mg
- Vitamin A294mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9107mcg
- Vitamin B12< 1mcg
- Vitamin C23mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium200mg
- Manganese3mg
- Phosphorus465mg
- Selenium37mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste