Barley Risotto with Vegetables
Ingredients
- 4 ½ cup fat-free, reduced sodium vegetable or chicken broth
- 2 teaspoons olive oil
- 1 small onion, diced
- 8 ounces sliced mushrooms
- ¾ cup uncooked pearl barley
- 1 large red bell pepper, diced
- 2 cups packed baby spinach with stems removed
- ¼ cup grated Parmesan cheese
- ¼ teaspoon black pepper
Instructions
- Bring broth to a boil in medium saucepan. Reduce heat to how to keep broth hot.
- Heat oil in large saucepan over medium heat. Add onion, cook and stir for 4 minutes.
- Add mushrooms to oil and onions and cook for 5 minutes, stirring frequently.
- Add barley, cook for 1 minute. Add ¼ cup broth to mixture in saucepan, cooking and stirring for about 2 minutes or until broth is almost all absorbed.
- For the next 10-15 minutes, keep adding ¼ cup of broth at a time, stirring constantly until broth is almost absorbed before adding the next.
- Add and stir in red peppers.
- Continue adding broth, ¼ cup at a time until barley is tender (about 30 minutes total).
- Stir in spinach; cook and stir 1 minute or just until spinach is wilted.
- Stir in cheese and black pepper. Serve warm.
Notes
Nutrition per serving: Calories – 70; Total Fat – 3 grams; Saturated Fat – 1 gram; Protein – 3 grams; Carbohydrates – 7 grams; Cholesterol – 5 milligrams; Dietary Fiber – 2 grams; and Sodium – 340 milligrams