This hearty risotto is best with seasonable vegetables. Try summer squash, butternut squash, carrots or peppers. If you don't have wine, you can use more broth or water.

Serves 8

Ingredients:

       
  • 1 teaspoon olive oil
  •    
  • 1 cup finely diced onion
  •    
  • 3 cups cooked barley
  •    
  • 1 tablespoon minced garlic
  •    
  • 2 cups low-sodium chicken stock
  •    
  • 1 cup white wine
  •    
  • 3 cups sliced crimini mushrooms
  •    
  • 2 cups chopped asparagus
  •    
  • 2 cups cherry tomatoes, halved
  •    
  • 1 1/2 tablespoons chopped fresh thyme
  •    
  • 1/2 cup finely grated Parmesan cheese
  •    
  • 1/2 cup half-and-half
  •    
  • 1/2 teaspoon kosher salt
  •    
  • 1/4 teaspoon ground black pepper

Directions:

Heat a medium saute pan over medium-high heat. Add the oil and spread around pan. Add the onion and saute until soft. Add the cooked barley and garlic to the pan. Pour in 1/2 cup of the chicken stock, stirring continuously. Once all the liquid is absorbed, add in 1/2 cup of the white wine, stirring continuously until all the liquid is absorbed. Continue the same process, adding 1/2 cup of chicken stock followed by 1/2 cup of wine, until 1/2 cup of chicken stock remains. Add the mushrooms, asparagus, tomatoes and thyme. Cook until the vegetables have softened, then add the last 1/2 cup of chicken stock. Once all the liquid is absorbed, add the Parmesan cheese, half-and-half, salt and pepper. Reduce heat to low and stir to combine.

Nutritional Analysis (per serving)

Serving size: 3/4 cup
  • Total carbohydrate: 26 g
  • Dietary fiber: 4 g
  • Sodium: 248 mg
  • Saturated fat: 2 g
  • Monounsaturated fat: 1 g
  • Total fat: 4 g
  • Cholesterol: 10 mg
  • Protein: 7 g
  • Calories: 185
  • Fats and oils: 1/2
  • Grains and grain products: 1
  • Vegetables: 1
  • Carbohydrates: 1
  • Fats: 1/2
  • Vegetables: 1 1/2
  • Fats: 1/2
  • Meat and meat substitutes: 1/2
  • Nonstarchy vegetables: 1
  • Starches: 1
Last Updated: 2016-05-13
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