Barley risotto with asparagus
Dietitian’s tip:
This hearty risotto is simplest with seasonable greens. Strive summer squash, butternut squash, carrots or peppers. Even as you happen to accomplish no longer like wine, it’s doubtless you’ll well perchance perchance possibly moreover use more broth or water.
Different of servings
Serves 8
- Meatless
- Healthy-carb
Substances
- 1 teaspoon olive oil
- 1 cup finely diced onion
- 3 cups cooked barley
- 1 tablespoon minced garlic
- 2 cups low-sodium chicken stock
- 1 cup white wine
- 3 cups sliced crimini mushrooms
- 2 cups chopped asparagus
- 2 cups cherry tomatoes, halved
- 1 1/2 tablespoons chopped fresh thyme
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup half of-and-half of
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground dark pepper
Directions
Heat a medium saute pan over medium-high warmth. Add the oil and unfold around pan. Add the onion and saute unless soft. Add the cooked barley and garlic to the pan. Pour in 1/2 cup of the chicken stock, stirring constantly. As soon as the entire liquid is absorbed, add in 1/2 cup of the white wine, stirring constantly unless the entire liquid is absorbed. Proceed the identical project, along side 1/2 cup of chicken stock adopted by 1/2 cup of wine, unless 1/2 cup of chicken stock remains. Add the mushrooms, asparagus, tomatoes and thyme. Cook unless the greens like softened, then add the closing 1/2 cup of chicken stock. As soon as the entire liquid is absorbed, add the Parmesan cheese, half of-and-half of, salt and pepper. Lower warmth to low and amble to combine.
Nutritional prognosis per serving
Serving dimension: 3/4 cup
- Energy 185
- Entire tubby 4 g
- Saturated tubby 2 g
- Trans tubby 0 g
- Monounsaturated tubby 1 g
- Cholesterol 10 mg
- Sodium 248 mg
- Entire carbohydrate 26 g
- Dietary fiber 4 g
- Entire sugars 4 g
- Protein 7 g
Created by the manager wellness chef and registered dietitians at the Mayo Hospital Healthy Living Program.
