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Barley Risotto With Spinach and Parmesan Recipe

Barley Risotto With Spinach and Parmesan Recipe

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Barley Risotto With Spinach and Parmesan

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Ingredients:

Serving

2 tsp extra virgin olive oil
1 small onion, chopped
3/4 cup barley
1/2 tsp dried thyme
salt and pepper
4 cups reduced-sodium chicken broth, divided
1 (10 oz) package frozen spinach, thawed
1/4 cup parmesan cheese, grated

Directions:

Warm oil in large, heavy nonstick saucepan over medium-low heat. Add onion; cook 4 minutes, stirring. Add barley and thyme; stir to coat. Season with salt and pepper. Add 1 cup of the broth; bring to a simmer. Cook 10 minutes, stirring often.
Stir in remaining 3 cups broth. Cook 30 minutes, stirring occasionally. Add spinach, breaking up chunks with a wooden spoon. Cook 5 to 8 minutes, until warmed through and barley is tender yet chewy. Serve hot, garnished with cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	131.37 Kcal (550 kJ)
Calories from fat	30.28 Kcal
		% Daily Value*
Total Fat	3.36g	5%
Cholesterol	3.67mg	1%
Sodium	440.11mg	18%
Potassium	279.24mg	6%
Total Carbs	18.25g	6%
Sugars	0.79g	3%
Dietary Fiber	4.32g	17%
Protein	6.26g	13%
Vitamin C	1.1mg	2%
Iron	1.2mg	6%
Calcium	77mg	8%

Amount Per 100 g
Calories	64 Kcal (268 kJ)
Calories from fat	14.75 Kcal
		% Daily Value*
Total Fat	1.64g	5%
Cholesterol	1.79mg	1%
Sodium	214.39mg	18%
Potassium	136.03mg	6%
Total Carbs	8.89g	6%
Sugars	0.38g	3%
Dietary Fiber	2.1g	17%
Protein	3.05g	13%
Vitamin C	0.6mg	2%
Iron	0.6mg	6%
Calcium	37.5mg	8%

* 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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