Barley risotto with spinach and mushrooms

Total time: 1hr 10m
Preparation Time: 70m

For 2 people

Nutritional Information

Contains 612 Kcal, 14g Protein, 60g Carbohydrates, 29g Fat


  • Risotto
  • 1 onions, finely chopped
  • 1 tbsp olive oil
  • 6 dl vegetable bouillon, hot
  • 125 g barley risotto
  • 200 g baby spinach
  • 20 g butter (z.B. Bio Butter), in Stücken
  • 40 g grated Parmesan
  • king oyster mushrooms
  • 1 tbsp olive oil
  • a little pepper
  • 0.25 tsp salt
  • 100 g king oyster mushrooms, sliced
  • 140 g pomegranate seeds

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  • 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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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