Spring Barley Risotto Recipes

BARLEY RISOTTO

Barley Risotto image

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Steps:

In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

BARLEY RISOTTO

barley risotto image

this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled

Provided by chia2160

Categories Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1/2 chopped onion
1 cup sliced mushrooms
1 1/2 cups barley
1/4 cup white wine
4 cups vegetable stock
1 cup fresh diced tomato
1 cup peas
salt and pepper
grated romano cheese

Steps:

in olive oil, saute onion and garlic until softened.
add mushrooms, cook until browning.
add barley and cook for 5 minutes until lightly toasted.
add white wine, add 3 c stock, tomato, salt& pepper.
bring to boil, cover and simmer 25 minutes, stirring occasionally.
add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

SPRING BARLEY RISOTTO

High in iron, vitamins, and fiber, barley risotto is a nutritious (and quicker-cooking) alternative to a traditional risotto made with rice. This vegetarian dish also includes frozen peas, which are always available, easy to use, and contain nearly as many nutrients as fresh-picked. As a good source of chromium, peas also help control blood sugar levels.

Yield serves 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 cup pearl barley
2 leeks, white and pale green parts only, thinly sliced, washed well and drained
1/2 cup dry white wine (or water)
2 cups water
Coarse salt and freshly ground pepper
2 cups homemade or low-sodium store-bought vegetable broth
1 bunch asparagus (about 1 pound), tough ends trimmed, cut on the diagonal into 2-inch lengths
1 package (10 ounces) frozen peas, thawed
1/2 cup grated parmesan cheese
1/4 cup packed thinly sliced fresh mint leaves, plus whole small leaves for garnish

Steps:

In a large saucepan, heat oil over medium. Add barley and leeks; cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add wine; cook, stirring, until evaporated, about 5 minutes. Add the water and bring to a boil; add 1/2 teaspoon salt and season with pepper to taste. Reduce heat; simmer, stirring occasionally, until liquid has been absorbed, about 10 minutes.
Add broth and continue to cook, stirring occasionally, until barley is tender and liquid is creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas and cook just until heated through. Remove from heat. Stir in parmesan and mint; season with pepper. Garnish with mint leaves, and serve.
(Per Serving)
Calories: 426
Saturated Fat: 2.9g
Unsaturated Fat: 7.6g
Cholesterol: 8.8mg
Carbohydrates: 62.4g
Protein: 15.7g
Sodium: 465mg
Fiber: 15.5g

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