Barley Risotto with Fennel and Olives Recipe

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Barley Risotto with Fennel and Olives
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Ingredients:

Directions:

  1. Melt butter in a large saucepan over medium-high heat. Add 3/4 cup leek, 1/2 cup fennel, and bell pepper; sauté 5 minutes or until tender. Add barley, thyme, and garlic; cook 2 minutes, stirring constantly. Stir in 2 cups broth, and cook 10 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining 3/4 cup leek, 1/2 cup fennel, 1 1/2 cups broth, and wine; cook until liquid is nearly absorbed, stirring frequently (about 45 minutes). Stir in the cheese, parsley, and black pepper. Sprinkle with olives; garnish with fennel fronds, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 444.65 Kcal (1862 kJ)
Calories from fat 164.87 Kcal
% Daily Value*
Total Fat 18.32g 28%
Cholesterol 9.69mg 3%
Sodium 481.14mg 20%
Potassium 840.48mg 18%
Total Carbs 38.99g 13%
Sugars 7.15g 29%
Dietary Fiber 7.86g 31%
Protein 27.23g 54%
Vitamin C 38mg 63%
Vitamin A 0.6mg 21%
Iron 17.2mg 95%
Calcium 240.8mg 24%
Amount Per 100 g
Calories 115.63 Kcal (484 kJ)
Calories from fat 42.88 Kcal
% Daily Value*
Total Fat 4.76g 28%
Cholesterol 2.52mg 3%
Sodium 125.13mg 20%
Potassium 218.58mg 18%
Total Carbs 10.14g 13%
Sugars 1.86g 29%
Dietary Fiber 2.04g 31%
Protein 7.08g 54%
Vitamin C 9.9mg 63%
Vitamin A 0.2mg 21%
Iron 4.5mg 95%
Calcium 62.6mg 24%

* 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

  • 9.6
    Points
  • 11
    PointsPlus

Good Points

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

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