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Spinach-Barley Risotto

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Spinach-Barley Risotto
  • Prep 10 min
  • Total 35 min
  • Servings 2
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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.
By Betty Crocker Kitchens
Updated Oct 26, 2010

Ingredients

  • 2 teaspoons olive oil
  • 1 cup thinly sliced mushrooms (4 ounces)
  • 1 medium onion, chopped (1/2 cup)
  • 1 1/2 cups reduced-sodium chicken or vegetable broth
  • 1 teaspoon garlic pepper seasoning blend
  • 1 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
  • 2 cups packed spinach leaves, shredded (3 ounces)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    *Presoak pearl barley in 2 cups of water at least 5 hours or overnight; drain.

Nutrition

450 Calories, 7g Total Fat, 16g Protein, 95g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
65
Total Fat
7g
Saturated Fat
1g
Cholesterol
0mg
Sodium
580mg
Total Carbohydrate
95g
Dietary Fiber
14g
Protein
16g
% Daily Value*:
Vitamin A
46%
46%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
26%
26%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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