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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.

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( 11 Ratings)

11 Ratings

5 Stars 27%

4 Stars 45%

3 Stars

2 Stars 18%

1 Stars

Member Reviews ( 2 )

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

Ingredients

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® Valley Fresh 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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 6/14/2009 9:14:14 PM REPORT ABUSE natsned said:

Rating:

Man this was great! It made the house smell so good! My kids just gobbled it up!

This reply was: Helpful Inspiring

Posted 6/12/2009 12:33:38 AM REPORT ABUSE Molly100 said:

Rating:

Pretty yummy! Made a ton; great for leftovers. I added a Tablespoon of garlic. Next time I would omit the corn and add some crunchy green beans at the end of the cooking time.

This reply was: Helpful Inspiring