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556 kcal
40 min.
Recipe for Cod on Barley Risotto with Mushrooms and Pumpkin
Recipe for Cod on Barley Risotto with Mushrooms and Pumpkin
Recipe for Cod on Barley Risotto with Mushrooms and Pumpkin
Recipe for Cod on Barley Risotto with Mushrooms and Pumpkin
Recipe for Cod on Barley Risotto with Mushrooms and Pumpkin
Recipe for Cod on Barley Risotto with Mushrooms and Pumpkin
Recipe for Cod on Barley Risotto with Mushrooms and Pumpkin
Recipe for Cod on Barley Risotto with Mushrooms and Pumpkin

Recipe for Cod on Barley Risotto with Mushrooms and Pumpkin

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x portion

NaN g

556 kcal

x g

1 kcal

555.8
Calories
46.2g
Prot.
27.1g
Fat
34.4g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Cod2× piece (200 g)
  • Vegetable broth180 ml
  • Pumpkin0.5× cup (58 g)
  • Onion3× slice (30 g)
  • Barley pearl2.5× tablespoon (30 g)
  • Mushrooms common1.5× piece (30 g)
  • Olive oil2× tablespoon (20 g)
  • Lemon2× slice (20 g)
  • Cheese, Parmesan, fresh0.5× handful (15 g)
  • Parsley, fresh3× teaspoon (9 g)
  • Salt4× pinch (2 g)
  • Pepper, black1× pinch (1 g)
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How to make Cod on Barley Risotto with Mushrooms and Pumpkin

recipe

  1. 1. Quarter the mushrooms. Peel the pumpkin, remove the seeds, and dice it. Finely chop the onion and parsley.

  2. 2. Heat half of the olive oil in a pan, add the chopped onion and let it become translucent. Once ready, add the pumpkin and mushrooms and sauté for about 2-3 minutes, then add the barley and continue frying, stirring for about 1 minute. Next, pour in the broth, bring to a boil, then reduce the heat and cook for about 20 minutes.

    1. 2. Heat half of the olive oil in a pan, add the chopped onion and let it become translucent. Once ready, add the pumpkin and mushrooms and sauté for about 2-3 minutes, then add the barley and continue frying, stirring for about 1 minute. Next, pour in the broth, bring to a boil, then reduce the heat and cook for about 20 minutes.
    2. 2. Heat half of the olive oil in a pan, add the chopped onion and let it become translucent. Once ready, add the pumpkin and mushrooms and sauté for about 2-3 minutes, then add the barley and continue frying, stirring for about 1 minute. Next, pour in the broth, bring to a boil, then reduce the heat and cook for about 20 minutes.

  3. 3. Towards the end of cooking, when the barley has absorbed almost all the broth, add parsley (save a little for garnishing the dish) and Parmesan, and mix everything together. Season to taste with salt and pepper.

    1. 3. Towards the end of cooking, when the barley has absorbed almost all the broth, add parsley (save a little for garnishing the dish) and Parmesan, and mix everything together. Season to taste with salt and pepper.

  4. 4. In a separate pan, heat the olive oil and fry the cod on both sides seasoned with salt and pepper.

    1. 4. In a separate pan, heat the olive oil and fry the cod on both sides seasoned with salt and pepper.

  5. 5. Serve the cod on the risotto, sprinkled with parsley and a slice of lemon.

    1. 5. Serve the cod on the risotto, sprinkled with parsley and a slice of lemon.
    2. 5. Serve the cod on the risotto, sprinkled with parsley and a slice of lemon.
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