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Barley Risotto With Asparagus and Mushrooms Recipe

Barley Risotto With Asparagus and Mushrooms Recipe

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Barley Risotto With Asparagus and Mushrooms

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Ingredients:

Serving

2 tbsp olive oil
1/2 lb thin asparagus , tough ends trimmed and cut diagonally into 1-inch pieces
8 oz white mushrooms , cut into 1/4-inch slices
3 garlic cloves, minced
1 cup pearl barley
1 tsp minced fresh thyme (or 1/4 tsp. dried )
1/2 cup dry white wine
3 cups hot vegetable broth (or more )
salt
freshly ground black pepper

Directions:

In a large saucepan, heat the oil over medium heat.
Add in the asparagus, mushrooms, and garlic; cover and cook for 5 minutes.
Add the barley and stir to coat with oil.
Add the thyme and wine and stir gently until the liquid is absorbed.
Add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition.
Add salt and pepper to taste; simmer, stirring frequently, until creamy; serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	398.43 Kcal (1668 kJ)
Calories from fat	104.85 Kcal
		% Daily Value*
Total Fat	11.65g	18%
Cholesterol	1.85mg	1%
Sodium	961.65mg	40%
Potassium	824.31mg	18%
Total Carbs	59.63g	20%
Sugars	6.74g	27%
Dietary Fiber	11.5g	46%
Protein	12.2g	24%
Vitamin C	9mg	15%
Iron	5.7mg	32%
Calcium	67.8mg	7%

Amount Per 100 g
Calories	104.09 Kcal (436 kJ)
Calories from fat	27.39 Kcal
		% Daily Value*
Total Fat	3.04g	18%
Cholesterol	0.48mg	1%
Sodium	251.24mg	40%
Potassium	215.36mg	18%
Total Carbs	15.58g	20%
Sugars	1.76g	27%
Dietary Fiber	3.01g	46%
Protein	3.19g	24%
Vitamin C	2.4mg	15%
Iron	1.5mg	32%
Calcium	17.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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