Directions:
- 1.In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
- 2.In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes. Add the barley and cook, stirring, for 2 minutes. Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time and stirring until it is nearly absorbed between additions. The risotto is done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes. Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper. Serve at once, passing more cheese at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 446.6 Kcal (1870 kJ) | ||
| Calories from fat | 201.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.39g | 34% | |
|---|---|---|---|
| Cholesterol | 38.91mg | 13% | |
| Sodium | 359.39mg | 15% | |
| Potassium | 435.94mg | 9% | |
| Total Carbs | 51.09g | 17% | |
| Sugars | 6.4g | 26% | |
| Dietary Fiber | 8.56g | 34% | |
| Protein | 13.21g | 26% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 49.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 121.12 Kcal (507 kJ) | ||
| Calories from fat | 54.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 34% | |
|---|---|---|---|
| Cholesterol | 10.55mg | 13% | |
| Sodium | 97.47mg | 15% | |
| Potassium | 118.23mg | 9% | |
| Total Carbs | 13.86g | 17% | |
| Sugars | 1.74g | 26% | |
| Dietary Fiber | 2.32g | 34% | |
| Protein | 3.58g | 26% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 0.4mg | 8% | |
| Calcium | 13.4mg | 5% | |
* 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.
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