Dr Rupy's Midweek Risotto

This midweek risotto isn't only easy, but it's great for using up the most common ingredients you've got lurking in the back of your fridge. Like a fe...w of the other budget recipes, the ingredients in this recipe are easily interchangeable, making use of what you have to hand! Read more

Prep time
10 minutes
Cook time
25 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
fibre
Prebiotics
Herbs &
spices
Nuts &
seeds
Contains
Peanuts, Nuts, Grains, Gluten
Ingredients
Serves 4
olive oil
white onion
diced
carrot
diced
pearl barley
peas (frozen)
thawed
fennel seeds
mixed nuts
chopped or crushed
water
boiling
vegetable stock cube
crumbled
bay leaf
dried mushrooms
optional
pine nuts
optional
leek
diced
thyme
optional
lemon
zest and juice optional
garlic cloves
finely grated or use garlic powder
Why is this healthy?
Plant
points
High
fibre
Prebiotics
Herbs &
spices
Nuts &
seeds

NUTRITION PER SERVING (Read more)

477kcal
Calories
13g
Protein
23g
Total Fat
59g
Carbs
16g
Fibre
11g
Sugars
122mg
Calcium
9%
 
4mg
Iron
23%
 
114mg
Magnesium
27%
 
320mg
Phosporus
26%
 
842mg
Potassium
18%
 
45mg
Sodium
2%
 
3mg
Zinc
24%
 
1mg
Copper
116%
 
1mg
Vitamin B1
42%
 
0mg
Vitamin B2
15%
 
6mg
Vitamin B3
37%
 
0mg
Vitamin B6
27%
 
70mcg
Vitamin B9
17%
 
996mcg
Vitamin A
111%
 
0mcg
Vitamin B12
0%
 
17mg
Vitamin C
19%
 
0mcg
Vitamin D
0%
 
5mg
Vitamin E
34%
 
27mcg
Vitamin K
22%
 
Calories: 477kcal; Protein: 13g; Total Fat: 23g; Carbs: 59g; Fibre: 16g; Sugars: 11g; Calcium: 122mg (9%); Iron: 4mg (23%); Magnesium: 114mg (27%); Phosporus: 320mg (26%); Potassium: 842mg (18%); Sodium: 45mg (2%); Zinc: 3mg (24%); Copper: 1mg (116%); Vitamin B1: 1mg (42%); Vitamin B2: 0mg (15%); Vitamin B3: 6mg (37%); Vitamin B6: 0mg (27%); Vitamin B9: 70mcg (17%); Vitamin A: 996mcg (111%); Vitamin B12: 0mcg (0%); Vitamin C: 17mg (19%); Vitamin D: 0mcg (0%); Vitamin E: 5mg (34%); Vitamin K: 27mcg (22%)
Show more

Notes

Alternatives:
carrot - butternut squash, parsnip, pumpkin
fennel seeds - cumin seeds
frozen peas - edamame, green beans, broccoli

Why is this healthy?
Plant
points
High
fibre
Prebiotics
Herbs &
spices
Nuts &
seeds
Contains
Peanuts, Nuts, Grains, Gluten
Ingredients
Serves 4
olive oil
white onion
diced
carrot
diced
pearl barley
peas (frozen)
thawed
fennel seeds
mixed nuts
chopped or crushed
water
boiling
vegetable stock cube
crumbled
bay leaf
dried mushrooms
optional
pine nuts
optional
leek
diced
thyme
optional
lemon
zest and juice optional
garlic cloves
finely grated or use garlic powder

Ingredients

Serves 4
olive oil
white onion
diced
carrot
diced
pearl barley
peas (frozen)
thawed
fennel seeds
mixed nuts
chopped or crushed
water
boiling
vegetable stock cube
crumbled
bay leaf
dried mushrooms
optional
pine nuts
optional
leek
diced
thyme
optional
lemon
zest and juice optional
garlic cloves
finely grated or use garlic powder

Method

Your notes

1

Gather your ingredients.

2

Place a large saucepan or casserole dish on medium heat and add the olive oil. Add the carrots, onion, and leeks and sauté for 2 to 3 minutes.

3

Add the garlic, fennel seeds, half the crushed nuts, pearl barley, bay leaf, thyme and dried mushrooms, then continue to cook for another 2 minutes.

4

Crumble in the stock cube and pour in one ladleful of hot water. Bring the pan to a low simmer. Continue adding one ladle of boiling water every 2 minutes. The barley will take between 16 to 18 minutes to cook. Add more water if needed.

5

For the last few minutes of cooking add the peas, lemon juice and zest.

6

Take off the heat, drizzle over some olive oil and top with the reserved crushed nuts and pine nuts.

Notes

Alternatives:
carrot - butternut squash, parsnip, pumpkin
fennel seeds - cumin seeds
frozen peas - edamame, green beans, broccoli

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