Barley Risotto (Not yet rated)
Submitted by smith
This creamy risotto as a lot more fiber than one made with rice.
Cal: 364 Fat: 15g Carbs: 49g Protein: 9g Fiber: 10g
More Nutrition...
More Nutrition...
Original recipe serves 4
Directions
In a medium saucepan, bring the broth and water to a boil. Reduce to simmer.
Heat the oil in a separate, heavy saucepan over medium heat.
Add the chopped onion and cook for 5 minutes, stirring frequently, until tender. Add the barley and cook for an additional minute.
Add 1/2 cup of the broth mixture to the barley mixture, and cook for 3 minutes or until the liquid is absorbed, stirring frequently. Add broth, 1/2 cup at a time, adding more as each portion of broth is absorbed. Cook for 45 minutes or until risotto is creamy and barley is tender.
Stir in the parmesan cheese and peas and cook for a few minutes or until the peas are warmed through.
Heat the oil in a separate, heavy saucepan over medium heat.
Add the chopped onion and cook for 5 minutes, stirring frequently, until tender. Add the barley and cook for an additional minute.
Add 1/2 cup of the broth mixture to the barley mixture, and cook for 3 minutes or until the liquid is absorbed, stirring frequently. Add broth, 1/2 cup at a time, adding more as each portion of broth is absorbed. Cook for 45 minutes or until risotto is creamy and barley is tender.
Stir in the parmesan cheese and peas and cook for a few minutes or until the peas are warmed through.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
18.2
--
16.5
41.3
23.7
1
17.8
20.3
Calories: 363.7
Total Sugars: 5.2g
Carb.: 49.5g
Fiber: 10.3g
Total Fats: 15.4g
Cholesterol: 3mg
Protein: 8.9g
Sodium: 486.5mg
*Data provided by USDA
Leave a Review:
You are submitting anonymously. To submit under your username, please Sign in or join.