Barley Mushroom Risotto
- Number of Servings: 3
Ingredients
8 ounces mushroom -- sliced 1 clove garlic -- crushed 2 cups chicken broth 3/4 cup barley -- quick cooking 1/2 cup peas, frozen 3 tablespoons evaporated skim milk -- (1/8 C. +1Tbls) 2 tablespoons Parmesan cheese, reduced fat
Coat a large nonstick skillet with butter flavored cooking spray and preheat over medium high heat. Add the mushrooms and garlic and stir fry for 2 minutes until the mushrooms start to release their juices (add a little white wine or chicken broth if the pan is too dry.) Stir the barley and broth into the skillet mixture and bring to a boil. Reduce the heat to low, cover and simmer without without stirring for about 15 minutes or until most of the liquid has been absorbed. Add the evaporated milk to the skillet and, if necessary, increase the heat slightly to return the liquid to a simmer. Cook, uncovered, stirring frequently for about 5 minutes or until barley is tender but still a little firm to the bite and most of the liquid has been absorbed. During the cooking, add a little more wine (or broth) if necessary leaving just enough liquid to make the mixture moist and creamy. Stir in the peas and Parmesan.
Number of Servings: 3
Recipe submitted by SparkPeople user LOLIESPAGNOLIE.
Number of Servings: 3
Recipe submitted by SparkPeople user LOLIESPAGNOLIE.
Nutritional Info Amount Per Serving
- Calories: 188.1
- Total Fat: 1.8 g
- Cholesterol: 7.2 mg
- Sodium: 734.7 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 5.9 g
- Protein: 10.6 g
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