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Baby-friendly Courgette and Goat's Cheese Pearl Barley Risotto
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- 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)
- per 160 g
- 1301 kJ / 311 kcal
- 9.1 g
- 35 g
- 15 g
- Saturated fat
- 4.8 g
- 2 g
- 0.3 mg
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