Broccoli and Mushroom Barley Risotto
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Broccoli and Mushroom Barley Risotto calories by ingredient
Introduction
Recipe from "The Best Life Diet"...tweaked a little for me. Recipe from "The Best Life Diet"...tweaked a little for me.Number of Servings: 4
Ingredients
-
3 cups vegetable broth (I make my own)
2 tbsp olive oil
1 onion chopped
3/4 cup barley
1/3 cup white wine
1 cup white mushrooms chopped
1 cup broccoli chopped
1 tbsp basil
salt and pepper
2 cups spinach
Directions
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.