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Barley risotto with spinach and mushrooms
1 h 10 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 612
  • Fat about 29g
  • Carbohydrates about 60g
  • Protein about 14g
This is needed
This is needed for 2 people
Risotto
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 125 g barley risotto
  • 6 dl vegetable bouillon, hot
  • 200 g baby spinach
  • 20 g butter (z.B. Bio Butter), in Stücken
  • 40 g grated Parmesan
king oyster mushrooms
  • 1 tbsp olive oil
  • 100 g king oyster mushrooms, sliced
  • 0.25 tsp salt
  • a little pepper
  • 140 g pomegranate seeds
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And that's how it's done
And that's how it's done
Risotto
Heat the oil in a pan, add the onions and sauté. Simmer for approx. 60 mins. until the risotto is creamy and al dente. Gradually add the spinach, allow to wilt, stir in the butter and parmesan.
king oyster mushrooms
Heat the oil in a frying pan. Stir fry the mushrooms for approx. 3 mins., season. Place the mushrooms on top of the risotto, garnish with pomegranate seeds.