Turkey, Mushroom, and Barley Risotto Recipe

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Turkey, Mushroom, and Barley Risotto
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  1. Bring 6 cups broth, barley, and mushrooms to boil in large saucepan. Cover; cook over medium-low heat until barley is just tender, stirring occasionally and adding more broth by 1/4 cupfuls if barley becomes dry, about 35 minutes.
  2. Meanwhile, melt butter in large skillet over medium-high heat. Add onion; sprinkle lightly with salt and pepper. sauté until golden brown, about 10 minutes. Add pear and sauté until just tender, about 5 minutes. Add turkey.
  3. Add barley mixture and Marsala to turkey mixture. Simmer until creamy, adding more broth if dry. Mix in most of parsley. Season with pepper. Mound in bowl. Sprinkle with remaining parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 688.26 Kcal (2882 kJ)
Calories from fat 190.9 Kcal
% Daily Value*
Total Fat 21.21g 33%
Cholesterol 109.67mg 37%
Sodium 2312.76mg 96%
Potassium 727.88mg 15%
Total Carbs 70.42g 23%
Sugars 3.94g 16%
Dietary Fiber 12.77g 51%
Protein 51.31g 103%
Vitamin C 17.4mg 29%
Vitamin A 0.1mg 2%
Iron 4.7mg 26%
Calcium 81.4mg 8%
Amount Per 100 g
Calories 97.42 Kcal (408 kJ)
Calories from fat 27.02 Kcal
% Daily Value*
Total Fat 3g 33%
Cholesterol 15.52mg 37%
Sodium 327.37mg 96%
Potassium 103.03mg 15%
Total Carbs 9.97g 23%
Sugars 0.56g 16%
Dietary Fiber 1.81g 51%
Protein 7.26g 103%
Vitamin C 2.5mg 29%
Iron 0.7mg 26%
Calcium 11.5mg 8%

* 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

  • 14.7
  • 17

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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