Barley Risotto With Asparagus and Shiitakes Recipe

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Barley Risotto With Asparagus and Shiitakes
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  1. Snap off ends of asparagus stalks. Peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths. Steam until just tender, about 3 minutes. Set aside.
  2. Bring broth to a simmer in a saucepan or in the microwave; keep warm. Heat oil in a heavy, wide pan over medium heat. Add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes. Add barley and stir for 1 minute. Add wine and stir until evaporated, about 1 minute.
  3. Add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. Continue cooking, adding enough broth, 1/2 cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy consistency, about 10 minutes. Remove from the heat and stir in the cheese, herbs, garlic powder and the reserved asparagus. Season with salt and pepper and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 290.9 Kcal (1218 kJ)
Calories from fat 93.89 Kcal
% Daily Value*
Total Fat 10.43g 16%
Cholesterol 12.54mg 4%
Sodium 990.81mg 41%
Potassium 594.51mg 13%
Total Carbs 35.59g 12%
Sugars 5.87g 23%
Dietary Fiber 6.11g 24%
Protein 11.05g 22%
Vitamin C 8.9mg 15%
Iron 4.1mg 23%
Calcium 202.9mg 20%
Amount Per 100 g
Calories 81.56 Kcal (341 kJ)
Calories from fat 26.32 Kcal
% Daily Value*
Total Fat 2.92g 16%
Cholesterol 3.52mg 4%
Sodium 277.8mg 41%
Potassium 166.68mg 13%
Total Carbs 9.98g 12%
Sugars 1.65g 23%
Dietary Fiber 1.71g 24%
Protein 3.1g 22%
Vitamin C 2.5mg 15%
Iron 1.1mg 23%
Calcium 56.9mg 20%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
  • 7

Good Points

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

Bad Points

  • High in Sodium

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