Barley and Mushroom Risotto
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Barley and Mushroom Risotto calories by ingredient
Number of Servings: 4
Ingredients
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100 g (3.5 oz) pearl barley
14 g (0.5 oz) dried shiitake mushrooms
250 g (9 oz) sliced white mushrooms
1 carrot
1 onion
2 stalks celery
3 cloves garlic
1 tbsp butter
1/4 cup white wine
1/4 tsp salt
White pepper
Lemon juice
Directions
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.
Member Ratings For This Recipe
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MAMIEDEE
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JEANS1973
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