barley risotto with broccoli

Name: barley risotto with broccoli Recipe
Yield: 6
Ingredients: 5 cups water; 2 chicken bouillion cubes; 2 tablespoons extra-virgin olive oil; 1 medium onion cut into 1/4-inch dice; 1/4 teaspoon thyme; 1/2 cup white wine (optional); 1 cup pearled barley (7 ounces); 1 cup beans canned or precooked (white would be great; I used some Red Nightfall Beans mostly because they were languishing in my cabinet); 3 cups chopped broccoli; 1/2 cup freshly grated Parmigiano-Reggiano cheese plus more for serving; Salt and freshly ground pepper

Number of Servings: 6

Ingredients

5 cups water2 chicken bouillion cubes2 tablespoons extra-virgin olive oil1 medium onion, cut into 1/4-inch dice1/4 teaspoon thyme1/2 cup white wine (optional)1 cup pearled barley (7 ounces)1 cup beans, canned or precooked (white would be great; I used some Red Nightfall Beans mostly because they were languishing in my cabinet)3 cups chopped broccoli1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for servingSalt and freshly ground pepper

Directions

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ACADEMAMA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 246.3
Total Fat: 2.5 g
Cholesterol: 4.3 mg
Sodium: 625.8 mg
Total Carbs: 42.9 g
Dietary Fiber: 11.0 g
Protein: 12.0 g

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