Barley Risotto
Jami Nolen
March 22, 2009
Spring is here and Easter is on it's way. Risotto is a wonderful addition to any spring get together. This risotto is made with barley, so it's not only tasty but healthy as well.
Ingredients
- 2 tablespoons olive oil
- 1 cup minced onion
- 3 cups sliced button mushrooms (about 8 ounces)
- 1 cup uncooked pearl barley
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 2 tablespoons chopped fresh flat-leaf parsley
- 2/3 cup grated parmesan cheese
- 1 tablespoon trans fat free margarine
Preparation
Heat the oil in a large saucepan over medium heat.
Add onions; cook 5 minutes or until tender and golden,
stirring occasionally. Add mushrooms; cook 5 minutes or
until tender, stirring occasionally. Add barley, salt,
and pepper; cook 1 minute, stirring constantly. Add
broth; bring to a boil. Cover, reduce heat, and simmer
30 minutes, stirring occasionally. Uncover and cook 5
minutes or until liquid is absorbed. Stir in parsley,
cheese, and margarine.
Nutritional Information
Calories: 227
Fat: 7g
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
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Last update: Friday, July 31, 2009
