Barley and Mushroom Risotto
- Number of Servings: 4
Ingredients
100 g (3.5 oz) pearl barley14 g (0.5 oz) dried shiitake mushrooms250 g (9 oz) sliced white mushrooms1 carrot1 onion2 stalks celery3 cloves garlic1 tbsp butter1/4 cup white wine1/4 tsp saltWhite pepperLemon juice
Cook barley in 3 cups of boiling water until just softened but still very chewy. Add shiitake for the last 10 minutes. Drain and save 1 cup of the cooking water. Cut shiitake into thin strips.
Heat butter in a pan, add chopped onion, garlic, celery, and carrot. Stir until carrot begins to soften. Add barley, shiitake and white mushrooms along with a bit of wine and cooking water, cover and simmer on low heat. Stir and add more fluid as the barley absorbs it. Season with salt and white pepper and a dash of lemon juice.
Makes 4 servings as a side dish or 2 servings as a main dish.
Number of Servings: 4
Recipe submitted by SparkPeople user IVOCADO.
Heat butter in a pan, add chopped onion, garlic, celery, and carrot. Stir until carrot begins to soften. Add barley, shiitake and white mushrooms along with a bit of wine and cooking water, cover and simmer on low heat. Stir and add more fluid as the barley absorbs it. Season with salt and white pepper and a dash of lemon juice.
Makes 4 servings as a side dish or 2 servings as a main dish.
Number of Servings: 4
Recipe submitted by SparkPeople user IVOCADO.
Nutritional Info Amount Per Serving
- Calories: 173.0
- Total Fat: 3.5 g
- Cholesterol: 7.8 mg
- Sodium: 453.6 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 7.5 g
- Protein: 6.0 g
Member Reviews