Spring Barley Risotto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 395.1
- Total Fat: 11.8 g
- Cholesterol: 12.1 mg
- Sodium: 755.6 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 12.9 g
- Protein: 16.6 g
View full nutritional breakdown of Spring Barley Risotto calories by ingredient
Introduction
From Martha Stewart From Martha StewartNumber of Servings: 4
Ingredients
-
* 2 tablespoons olive oil
* 1 cup pearled barley
* 2 leeks, white and light-green parts only, thinly sliced
* 1/2 cup dry white wine or water
* Coarse salt and freshly ground pepper
* 14 1/2 ounces vegetable broth
* 1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces
* 1 box (10 ounces) frozen peas, defrosted
* 1/2 cup fresh grated Parmesan
* 1/4 cup thinly sliced mint leaves, plus small leaves for garnish
Directions
1. In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
2. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user AVALONCHIC.
2. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user AVALONCHIC.
