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Barley Risotto  (Not yet rated)

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...

Original recipe serves 4

Ingredients (serves 4)

½ 2x 3x Reset

  • 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
  • In My Kitchen

  • You will also need: saucepan


    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.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    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

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