Barley Risotto Recipe

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Ingredients:

Serving

3 cups water
3 tsp sodium-free chicken bouillon granules
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 tsp olive oil
1 garlic clove, minced
1/2 cup white wine or additional water
3 tbsp minced fresh parsley
2 tsp grated lemon peel
1/8 tsp salt

Directions:

In a small saucepan, bring water to a boil; add bouillon and stir until dissolved. Reduce heat and keep warm.
In a large nonstick skillet over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same skillet, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed.
Add heated bouillon, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 20 minutes). Add the parsley, lemon peel and salt; cook and stir until heated through. Serve immediately. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	48.15 Kcal (202 kJ)
Calories from fat	10.45 Kcal
		% Daily Value*
Total Fat	1.16g	2%
Sodium	82.79mg	3%
Potassium	55.87mg	1%
Total Carbs	3.86g	1%
Sugars	1.52g	6%
Dietary Fiber	0.41g	2%
Protein	0.25g	1%
Vitamin C	6mg	10%
Iron	0.2mg	1%
Calcium	29.4mg	3%

Amount Per 100 g
Calories	21.33 Kcal (89 kJ)
Calories from fat	4.63 Kcal
		% Daily Value*
Total Fat	0.51g	2%
Sodium	36.68mg	3%
Potassium	24.76mg	1%
Total Carbs	1.71g	1%
Sugars	0.67g	6%
Dietary Fiber	0.18g	2%
Protein	0.11g	1%
Vitamin C	2.7mg	10%
Iron	0.1mg	1%
Calcium	13mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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