Barley Carrot Risotto Recipe

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Barley Carrot Risotto
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Ingredients
7
Count
Nutrition
95
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Heat oil and add onion and garlic until onion is tender.
  2. Add carrots and thyme and cook for 5min.
  3. Stir in water and barley; bring to a boil.
  4. Reduce heat to med-low; simmer until barley is tender.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 94.87 Kcal (397 kJ)
Calories from fat 42.1 Kcal
% Daily Value*
Total Fat 4.68g 7%
Sodium 28.07mg 1%
Potassium 156.19mg 3%
Total Carbs 12.4g 4%
Sugars 2.34g 9%
Dietary Fiber 2.41g 10%
Protein 1.06g 2%
Vitamin C 3.4mg 6%
Vitamin A 0.3mg 11%
Iron 0.4mg 2%
Calcium 41.9mg 4%
Amount Per 100 g
Calories 31.73 Kcal (133 kJ)
Calories from fat 14.08 Kcal
% Daily Value*
Total Fat 1.56g 7%
Sodium 9.39mg 1%
Potassium 52.24mg 3%
Total Carbs 4.15g 4%
Sugars 0.78g 9%
Dietary Fiber 0.81g 10%
Protein 0.36g 2%
Vitamin C 1.1mg 6%
Vitamin A 0.1mg 11%
Iron 0.1mg 2%
Calcium 14mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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