Spring Vegetable Barley Risotto Recipe

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
SpecialityMain Ingredient
Interest Group

Ingredients

 Canned low sodium chicken broth29 Ounce (2 Cans, 14 1/2 Ounce Each)
 Water2 Cup (32 tbs)
 Olive oil2 Tablespoon
 Leek1 Medium, trimmed, halved lengthwise, and thinly sliced to make 1 cup
 Dried marjoram/Thyme1⁄2 Teaspoon, crumbled
 Salt To Taste
 Pearled barley3⁄4 Cup (12 tbs)
 Carrot1 Small, cut into matchsticks to make 1/3 cup
 Chopped fresh parsley2 Tablespoon
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 941 Calories from Fat 330

% Daily Value*

Total Fat 37 g57.5%

Saturated Fat 6 g30.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 743 mg31%

Total Carbohydrates 131 g43.7%

Dietary Fiber 24.2 g96.9%

Sugars 11.7 g

Protein 32 g64%

Vitamin A 282.1% Vitamin C 109.6%

Calcium 28% Iron 69.8%

*Based on a 2000 Calorie diet

Directions

1. Bring broth and water to a boil in a medium saucepan over high heat. Reduce heat to very low and keep warm.
2. Meanwhile, heat oil in a large, heavy saucepan over medium-high heat. Stir in leek, marjoram or thyme, and a pinch of salt. Cook, stirring often, until wilted, about 2 minutes. Stir in barley and cook, stirring, until coated with oil, about 1 minute. Reduce heat to medium.
3. Add about 1 cup of the broth mixture (be careful, as this first addition will bubble up fiercely). Cook, stirring very frequently, until broth is nearly absorbed, about 4 minutes. Continue to cook, adding 1/2 cup broth at a time, stirring occasionally, until barley is creamy and tender, 40 to 50 minutes. (Barley can be a little soupy at this point.) Either finish the or remove from the heat, cover, and let stand for 30 minutes.
4. To finish, bring 1/4 inch of salted water to a boil in a medium skillet over high heat. Add carrot and cook until crisp-tender, 2 to 3 minutes. Drain. Stir carrot and parsley into the barley and season with salt and pepper to taste.
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