Mushroom Barley Risotto

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 321.1

Total Fat: 9.8 g
Cholesterol: 14.1 mg
Sodium: 308.3 mg
Total Carbs: 48.8 g
Dietary Fiber: 10.7 g
Protein: 11.6 g

View full nutritional breakdown of Mushroom Barley Risotto calories by ingredient

Introduction

This is a great fall recipe and a nice alternative to arborio. It makes 4 as a side or 2 as a main. It is quite filling though. This is a great fall recipe and a nice alternative to arborio. It makes 4 as a side or 2 as a main. It is quite filling though.

Number of Servings: 4

Ingredients

1 cup Pot Barley

3 cups Vegetable Stock (we make our own and that is what is used in this recipe)

1 cup water

1 tbsp Extra Virgin Olive OIl

1 medium Onion

3 cups sliced mushrooms

75 grams Blue Cheese

3 tsp Thyme

salt to taste

Directions

Combine the stock and water in a pot and heat. It doesn't need to boil, but it should be nice and warm.

In a medium to large pot, saute mushrooms in half the olive oil unless nice and brown and just a little soft. Remove from pot and set aside.

Add the rest of the olive oil to the pot and add the onions. Saute until just soft and beginning to brown.

Add the barley and stir until they are coated in the olive oil. Let them toast for a minute or two.

Begin adding the stock 1 or 2 ladle fulls at a time, constantly stirring the barley. Continue until the barley is done or until you have used all the stock.

Stir in the mushrooms, thyme and blue cheese and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user CATCH23.