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Barley, Mushroom, and Herb Risotto

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How to Make Barley, Mushroom, and Herb Risotto

Risotto is traditionally made with starchy rice, but this version made with barley is higher fiber, and has a delightfully chewy texture. Adding the liquid to the grains 1/2 cup at a time gives them a rich, creamy texture by the time they are done cooking. Serve this as whole-grain side to a protein entree, like this Mediterranean Chicken and Artichokes, or add cooked chicken or shrimp and a handful of green to make this a complete meal.


10 min prep time


45 min cook time


6servings


1/2 cup

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Step-By-Step Instructions:

  1. In a saucepan, bring chicken broth and
    water to a simmer over medium heat. Set
    aside but keep warm on low heat.
  2. In a separate medium saucepan, add
    1 teaspoon olive oil over medium heat. Sauté
    onion until clear. Add barley and sauté
    2 minutes.
  3. Ladle 1/2 cup hot broth into barley mixture
    and stir constantly until liquid is absorbed.
    Continue to add broth, one 1/2 cup
    at a time, until the barley is cooked and has
    a creamy texture.
  4. Add 2 teaspoons olive oil to a medium
    sauté pan over medium-high heat. Add
    mushrooms and sauté until all the liquid
    from the mushrooms is expelled and mushrooms
    begin to brown. Add garlic and sauté
    1 minute.
  5. Add sautéed mushrooms and garlic to
    barley mixture; then stir in parsley, chives,
    pepper, and parmesan cheese. Serve immediately.
  6. If the barley risotto gets too thick, add
    more hot broth, stirring until creamy.
Fiber Focused
Sides
Vegetarian
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Nutrition facts

6 Servings



  • Serving Size

    1/2 cup


  • Amount per serving



    Calories





    190

  • % Daily value*

  • Total Fat
    3.5g

    4%

    • Saturated Fat
      0.9g

      5%
    • Trans Fats
      0g

  • Cholesterol
    4mg

    1%

  • Sodium
    430mg

    19%

  • Total Carbohydrate
    32g

    12%

    • Dietary Fiber
      6g

      21%
    • Total Sugars
      4g
    • Added Sugars
      0g

      0%

  • Protein
    9g

  • Potassium
    510mg
    11%

Ingredients

low sodium chicken broth
4 cup

water
2 cup

olive oil (divided use)
3 tsp

small onion (diced)
1

pearled barley
1 cup

sliced mushrooms
1 lbs

garlic (minced)
1 clove

fresh parsley
2 tsp

fresh chives
2 tsp

black pepper
1/4 tsp

grated Parmesan cheese
1/4 cup

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