Barley Mushroom Risotto

Name: Barley Mushroom Risotto Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 3/4 cup pearl barley; 2.5 cups low sodium vegetable or chicken broth; 1 cup fresh mushrooms sliced thin; 1/2 cup onions diced or 3/4 cup green onions; 1/4 tsp dried crushed rosemary; 1/2 tsp dried oregano; 1/2 tsp lemon pepper; 1/2 cop non fat milk; 1/2 cup grated parmesan

(2)

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 8

Ingredients

3/4 cup pearl barley2.5 cups low sodium vegetable or chicken broth1 cup fresh mushrooms, sliced thin1/2 cup onions,diced or 3/4 cup green onions1/4 tsp dried crushed rosemary1/2 tsp dried oregano1/2 tsp lemon pepper1/2 cop non fat milk1/2 cup grated parmesan

Directions

Saute mushrooms and onion in a little water until soft. Add barley, broth and herbs and bring to a boil. Reduce heat to simmer, cover and cook until barley is tender and liquid is absorbed, approximately 20 minutes. Barley will still be a little al dente. Stir in milk and parmesan cheese, cover and let stand until mostly absorbed and creamy. Serving is 1/2 cup.

Number of Servings: 8

Recipe submitted by SparkPeople user SHUTRBUG1.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 110.9
Total Fat: 2.2 g
Cholesterol: 5.2 mg
Sodium: 148.6 mg
Total Carbs: 17.1 g
Dietary Fiber: 3.3 g
Protein: 6.0 g

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Member Reviews

DONNAB18
Made this last night. It was delicious. I did not add the rosemary because we don't care for it. Next time I think I will do a little less oregano.. May just me my oregano but it was a little strong for me. There are so many things you can do to change this recipe up, add other vegetables, - 1/26/21
ROSSYFLOSSY
Tasty alternative. - 1/8/21