Ingredients for Mushroom Barley Risotto
- Fat Free Chicken Broth
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- Pearl Barley
- White Wine
- Portabella Mushrooms
- 2 shallots, minced
- Fresh Basil
- Salt And Pepper
- 1/4 cup grated Parmesan cheese
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How to Make Mushroom Barley Risotto
- In a saucepan, bring the 4 cups of broth to a boil. Reduce heat to low, cover, and keep warm.
- Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Reduce heat to low. Add the 1 cup of pearl barley and stir to coat with oil for 1 minute.
- Add 1/2 cup of dry white wine and cook, stirring constantly, until the wine is absorbed.
- Add 1/2 cup of the warm broth to the barley, stirring frequently until absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until the barley is tender and creamy (about 30-35 minutes).
- While the barley cooks, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat.
- Add the 8 ounces of sliced baby bella mushrooms and 2 minced shallots to the skillet and sauté until the mushrooms are golden brown and the shallots are softened, about 8-10 minutes.
- Stir the cooked mushroom mixture and 1/4 cup of chopped fresh basil into the barley. Season with salt and pepper to taste.
- Serve immediately, sprinkled with 1/4 cup of grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
9g
Fat
8g
Carbs
11g
