Barley Risotto with Asparagus and Parmesan Recipe

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Barley Risotto with Asparagus and Parmesan
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Ingredients:

Directions:

  1. Warm the broth in a small saucepan over low heat.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.
  3. Tip: At the store, look for thick or thin asparagus with firm stalks, closed tips, and a bright green color.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 956.28 Kcal (4004 kJ)
Calories from fat 491.83 Kcal
% Daily Value*
Total Fat 54.65g 84%
Cholesterol 44mg 15%
Sodium 6159.65mg 257%
Potassium 2251.39mg 48%
Total Carbs 37.35g 12%
Sugars 11.96g 48%
Dietary Fiber 11.47g 46%
Protein 29.41g 59%
Vitamin C 112.6mg 188%
Iron 9.7mg 54%
Calcium 785mg 78%
Amount Per 100 g
Calories 46.48 Kcal (195 kJ)
Calories from fat 23.9 Kcal
% Daily Value*
Total Fat 2.66g 84%
Cholesterol 2.14mg 15%
Sodium 299.37mg 257%
Potassium 109.42mg 48%
Total Carbs 1.82g 12%
Sugars 0.58g 48%
Dietary Fiber 0.56g 46%
Protein 1.43g 59%
Vitamin C 5.5mg 188%
Iron 0.5mg 54%
Calcium 38.2mg 78%

* 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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Recipe Tags

Weightwatchers Points

  • 22.9
    Points
  • 20
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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