Farmers Market Barley Risotto Recipes

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BARLEY RISOTTO



Barley Risotto image

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

FARMERS' MARKET BARLEY RISOTTO



Farmers' Market Barley Risotto image

Betty Crocker Cookbook for Women shares a recipe! Make risotto with a twist by using good-for-you barley and lots of veggies.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 medium bell pepper, coarsely chopped (1 cup)
2 cups chopped fresh mushrooms (4 oz)
1 cup frozen corn
1 cup uncooked medium pearled barley
1/4 cup dry white wine or Progresso™ chicken broth (from 32-oz carton)
2 cups roasted vegetable stock or Progresso™ chicken broth (from 32-oz carton)
3 cups water
1 1/2 cups grape tomatoes, cut in half (if large, cut into quarters)
2/3 cup shredded Parmesan cheese
3 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon pepper

Steps:

  • In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bell pepper, mushrooms and corn in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Add barley, stirring about 1 minute to coat.
  • Stir in wine and 1/2 cup of the vegetable stock. Cook 5 minutes, stirring frequently, until liquid is almost absorbed. Repeat with remaining stock and 3 cups water, adding 1/2 to 3/4 cup of stock or water at a time and stirring frequently, until absorbed.
  • Stir in tomatoes, 1/3 cup of the cheese, the basil and pepper. Cook until thoroughly heated. Sprinkle with remaining 1/3 cup cheese.

Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 10 mg, Fat 1, Fiber 11 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 8 g, TransFat 0 g

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