Barley Risotto Faces Recipe
Recipe By Great British Chefs
Andrew mackenzie's hearty barley risotto is playfully presented and is great for getting children to eat veg.
4.8
28 Rating -
Rate
Vegdiet
1hr total
1hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Barley Risotto Faces Recipe
- 50 gram Pearl barley
- 1/2 Shallots
- 3/4 Garlic Cloves
- 1 Baby Corn
- 1/4 Carrot
- 2 Green Beans
- 1/2 Beetroots
- 12.50 gram Parmesan
- 1/4 tablespoon Vegetable oil
- 1/4 pinch Salt
- 2 Tomatoes
- 3/4 Shallots
- 1/2 Garlic Cloves
- 200 milliliter Vegetable Stock
- 1/4 tablespoon Olive oil
- 50 gram Pearl barley
- 2 Tomatoes
- 1/4 tablespoon Olive oil
- 3/4 Shallots
- 1/2 Garlic Cloves
- 50 milliliter Vegetable Stock
- 1/4 tablespoon Vegetable oil
- 1/2 Shallots
- 3/4 Garlic Cloves
- 150 milliliter Vegetable Stock
- 1 Baby Corn
- 1/4 Carrot
- 2 Green Beans
- 1/2 Beetroots
Nutrition
value
value
660
calories per serving
23 g Fat22 g Protein87 g Carbs26 g FiberOther
Current Totals
- Fat23g
- Protein22g
- Carbs87g
- Fiber26g
MacroNutrients
- Carbs87g
- Protein22g
- Fiber26g
Fats
- Fat23g
Vitamins & Minerals
- Calcium246mg
- Iron10mg
- Vitamin A6452mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9166mcg
- Vitamin B12< 1mcg
- Vitamin C165mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium242mg
- Manganese6mg
- Phosphorus504mg
- Selenium36mcg
- Zinc4mg
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 Great British Chefs