Barley, Risotto Style
- Total Time
- 20 minutes
- Rating
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Ingredients
- 4tablespoons butter
- ½cup coarsely chopped onion
- 1rib celery, sliced thin
- ½cup white wine
- Freshly ground black pepper to taste
- ½pound cooked barley (cooked with 1 beef and 1 chicken bouillon cube)
- 1½cups chicken broth
- ½cup grated Pardo (Parmesan) cheese
- 1tablespoon butter
- 8medium mushrooms, sliced thin
- Additional cheese, about ½ cup
Nutritional analysis per serving (6 servings)
267 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 8 grams protein; 237 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute the onion and celery quickly in butter, about 3 minutes.
- Step 2
Add wine; reduce wine over high heat. Season with pepper.
- Step 3
Add cooked barley and chicken broth and bring to boil. Cook 10 minutes.
- Step 4
Stir in cheese, butter and mushrooms.
- Step 5
Serve with additional cheese.
Private Notes
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