dinner•supper•main course•main dish
Mushroom & chestnut pearl barley risotto
For Hypertension High Blood Pressure
Dash
554 kcal
13 gfat
85 gcarbs
15 gprotein
Meal plan
Hypertension Halter
Nutrition Notes
For High Blood Pressure Hypertension Htn *
This recipe is generally appropriate for hypertension as it includes whole grains, vegetables, and i...
Dash *
Recipe is high in fiber, has whole grains (pearl barley), and contains vegetables. It accommodates t...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 180g chestnuts , roughly chopped (optional)
- 1 large onion , chopped
- 300g pearl barley
- 250g mixed mushrooms , sliced
- 4 tbsp ricotta cheese
- 80g rocket
- 1l vegetable stock
- 2 garlic cloves , crushed
- 150ml white wine
- parsley leaves (optional), to serve
- 2 tbsp olive oil
- 2 thyme sprigs , leaves picked
Preparation
- 1
Step 1
Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
- 2
Step 2
Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
- 3
Step 3
Stir through the rocket, cook for 1 min, then divide between bowls.
Bon appetit!
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