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Nutrition Information*
per serving
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
1 cup barley
2 cups water
1 cup peas ; frozen
1 cup onions ; chopped
2 cups vegetable broth
1/4 cup olive oil
3 tablespoons parmesan cheese
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
Nutrition Information*
per serving
Based on a 2000 calorie diet
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
Original recipe serves 4
½ 2x 3x Reset
Ingredients (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.
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