Barley Mushroom Risotto

Barley Mushroom Risotto

46
MOLSON7 3

"This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different."

Ingredients

1 h 5 m {{adjustedServings}} servings 194 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 822 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
  2. Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.
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Reviews

46
  1. 62 Ratings

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I liked the flavor but the second time, I changed a few things. I melted 3tsp of butter and added the barley stirring until it turned a nut brown color, then added onions and the mushrooms for 5...

Awesome recipe and compatible with Weight Watchers (4 points) especially if you cut the fat. I suggest parching the barley in olive oil and sauteeing the mushrooms in a pan coated with cooking ...

My boyfriend and I really liked this. I used some of the reviewers recomendations and cooked the barly in butter a lottle befor adding the stock, and i kept the stoch warm. I also added extra mu...