Broccoli and Mushroom Barley Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups vegetable broth (I make my own)2 tbsp olive oil1 onion chopped3/4 cup barley1/3 cup white wine1 cup white mushrooms chopped1 cup broccoli chopped1 tbsp basilsalt and pepper2 cups spinach
Bring broth to a boil, remove from heat and cover.
In a different pan (I love to use cast iron) add 1 tbsp oil and saute onions 5 minutes. Add barley and coat with oil, reduce heat to low, add wine. Once it is absorbed, add 1/2 cup broth at a time until it is all absorbed.
Meanwhile in a seperate pan, saute mushrooms and broccoli in 1 tbsp oil. Stir this, basil, and spinach into barley, season with salt and pepper.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TINADOUS.
In a different pan (I love to use cast iron) add 1 tbsp oil and saute onions 5 minutes. Add barley and coat with oil, reduce heat to low, add wine. Once it is absorbed, add 1/2 cup broth at a time until it is all absorbed.
Meanwhile in a seperate pan, saute mushrooms and broccoli in 1 tbsp oil. Stir this, basil, and spinach into barley, season with salt and pepper.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TINADOUS.
Nutritional Info Amount Per Serving
- Calories: 239.8
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 23.5 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 7.4 g
- Protein: 5.6 g
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