Barley and Vegetable Risotto
Ingredients
  • 4 1/2 cups Reduced-sodium vegetable broth keep warm in a pot on the stove
  • 2 tsp Olive oil
  • 1 Small onion, diced
  • 8 oz Mushrooms, sliced
  • 3/4 cup Barley pearls, uncooked
  • 1 Large red bell pepper, diced
  • 2 cups Baby spinach
  • 1/4 cup Grated Parmesan cheese
  • 1 Pinch of salt and pepper
  • 1 ml Salt
Ingredients
  • 4 1/2 cups Reduced-sodium vegetable broth keep warm in a pot on the stove
  • 2 tsp Olive oil
  • 1 Small onion, diced
  • 8 oz Mushrooms, sliced
  • 3/4 cup Barley pearls, uncooked
  • 1 Large red bell pepper, diced
  • 2 cups Baby spinach
  • 1/4 cup Grated Parmesan cheese
  • 1 Pinch of salt and pepper
  • 1 ml Salt
Instructions
  1. Bring broth to a boil.
  2. In a large saucepan heat oil over medium heat. Add onions and cook for 4 minutes. Add mushrooms and cook for 5 minutes. Add barley and cook for 1 minute. Add bell peppers and cook for 1 minute. Add ¼ cup hot broth, cook for 2 minutes. Continue adding broth, ¼ cup at a time.
  3. Add spinach and cook for 1 minute.
  4. Add cheese and pinch of salt and pepper.
Recipe Notes

Adapted from: https://www.diabetesselfmanagement.com/recipes/sides/barley-vegetable-risotto/

Servings:6
Amount Per Serving:1 cup
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Nutrition Facts
Barley and Vegetable Risotto
Amount Per Serving
Calories 140 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Sodium 680mg 28%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.