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Baby-friendly Courgette and Goat's Cheese Pearl Barley Risotto
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Ingredients
- 2 garlic cloves
- 50 g olive oil
- 400 g courgettes washed, diced (2 cm)
- 5 g fresh mint leaves washed, roughly chopped
- 1 dried bay leaf
- 1 pinch ground black pepper
- 100 g onions quartered
- 250 g pearl barley rinsed, drained
- 40 g vegetable stock paste, homemade (see tips)
- 850 g water
- 120 g goat's cheese cut in pieces (1 cm)
- Nutrition
- per 160 g
- Calories
- 311 kcal / 1301 kJ
- Protein
- 9.1 g
- Fat
- 15 g
- Carbohydrates
- 35 g
- Fibre
- 2 g
- Saturated Fat
- 4.8 g
- Sodium
- 0.3 mg
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