Farmers' Market Barley Risotto

Betty Crocker Cookbook for Women shares a recipe! Make risotto with a twist by using good-for-you barley and lots of veggies.

  • Prep Time 1 hr 15 min
  • Total Time 1 hr 15 min
  • Servings 4

1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
1
medium bell pepper, coarsely chopped (1 cup)
2
cups chopped fresh mushrooms (4 oz)
1
cup Green Giant™ Steamers™ Niblets® frozen corn
1
cup uncooked medium pearled barley
1/4
cup dry white wine or Progresso™ chicken broth (from 32-oz carton)
2
cups roasted vegetable stock or Progresso™ chicken broth (from 32-oz carton)
3
cups water
1 1/2
cups grape tomatoes, cut in half (if large, cut into quarters)
2/3
cup shredded Parmesan cheese
3
tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2
teaspoon pepper

  • 1 In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bell pepper, mushrooms and corn in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Add barley, stirring about 1 minute to coat.
  • 2 Stir in wine and 1/2 cup of the vegetable stock. Cook 5 minutes, stirring frequently, until liquid is almost absorbed. Repeat with remaining stock and 3 cups water, adding 1/2 to 3/4 cup of stock or water at a time and stirring frequently, until absorbed.
  • 3 Stir in tomatoes, 1/3 cup of the cheese, the basil and pepper. Cook until thoroughly heated. Sprinkle with remaining 1/3 cup cheese.

Expert Tips

Risotto is traditionally made by stirring small amounts of broth into rice throughout the cook time to get a chewy texture. This recipe uses barley instead of rice.

Barley is high in soluble fiber and may have the same cholesterol-lowering properties of oats.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
740mg
740%;
Total Carbohydrate
57g
57%
(Dietary Fiber
11g
11%
  Sugars
8g
8%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
70%;
Calcium
20%;
Iron
15%;
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.