Vegetable Barley Risotto
⏱️ Prep: 10 min🍳 Cook: 18 min
Nutrition
per per serving337
Calories
17.3g
Protein
46.7g
Carbs
10.9g
Fat
Ingredients
| 1 cup | 240 ml | pearl barley, uncooked |
| 0.5 cup | 120 ml | parmesan cheese, grated |
| 2 cups | 480 ml | baby spinach, chopped |
| 1 | bell pepper, diced | |
| 6 oz | 170 g | mushrooms, sliced |
| 1.5 cups | 360 ml | vegetable broth |
| 1 tbsp | 15 ml | garlic, minced |
| 1 | onion, chopped | |
| 1 tbsp | 15 ml | olive oil |
| 0.25 tsp | 1.3 ml | pepper |
| 1 tsp | 5 ml | salt |
Instructions
Vegetable Barley Risotto (recipe 16). Prep Time: 10 minutes. Cook Time: 18 minutes. Servings: 4.
- Add oil into the instant pot and set the pot on sauté mode.
- Add onion and sauté for 3-4 minutes.
- Add garlic and barley and cook for a minute.
- Stir in vegetable broth, bell pepper, mushrooms, and salt and stir well.
- Seal the instant pot with a lid and cook on manual high pressure for 18 minutes.
- Once done, allow to release pressure naturally. Open the lid.
- Add spinach and stir until spinach is wilted.
- Stir in cheese. Season with pepper and serve.
Nutritional Value (Amount per Serving): Calories 337; Fat 10.9 g; Carbohydrates 46.7 g; Sugar 4.1 g; Protein 17.3 g; Cholesterol 20 mg.