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Prep time 15 min
Cook time 60 min
Serves 4
Nutritional information per serving
4 g
455 cal
13 g
3 g
37 g
180 mg
8 g
43 g

INGREDIENTS

INGREDIENTS FOR
4 SERVINGS
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METHOD

  1. preheat oven to 180°c/160°c fan forced.
  2. heat a large non stick casserole dish over medium heat. add oil, onion and garlic; cook 3 minutes or until soft. add mushrooms, cook 1 minute; add barley, barbeque MAGGI original seasoning and stock. cover with lid and bake for 40 - 45 minutes.
  3. place trout fillets on top of the risotto, squeeze over lemon juice and stir. replace lid and bake a further 15 minutes.
    flake the trout into large pieces and gently combine with the barley risotto.

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