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Spinach-Barley Risotto

Prep 10 min
Total 35 min
Servings 2

Looking for a traditional rice recipe? Then check out this risotto made with barley and spinach that is ready in 35 minutes – perfect if you love Italian cuisine. MORE+ LESS-

By Betty Crocker Kitchens

October 26, 2010

Ingredients

teaspoons olive oil

cup thinly sliced mushrooms (4 ounces)

medium onion, chopped (1/2 cup)

1 1/2

cups reduced-sodium chicken or vegetable broth

teaspoon garlic pepper seasoning blend

teaspoon Dijon mustard

3/4

cup uncooked quick-cooking barley or pearl barley, presoaked*

1/3

cup instant wild rice

1/4

cup dried cranberries

cups packed spinach leaves, shredded (3 ounces)

Steps

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1

Heat oil in 10-inch non-stick skillet over high heat. Cook mushrooms and onion in oil. Stir in broth, garlic pepper seasoning blend and mustard. Cover and heat to boiling. Stir in remaining ingredients except spinach; reduce heat to low. Cover and simmer 10 minutes, stirring once. Stir in spinach; cover and simmer about 5 minutes or until water is absorbed and barley and wild rice are tender.

Expert Tips

Pearl barley gives this dish the creaminess of the traditional long-cooking risotto that uses arborio rice, and it cuts cooking time! You can also use quick-cooking barley -- it reduces cooking time even more as there is no presoaking, but the dish won't be quite as creamy.
*Presoak pearl barley in 2 cups of water at least 5 hours or overnight; drain.