Barley and Vegetable Risotto
Ingredients
  • 4 1/2cups Reduced-sodium vegetable brothkeep warm in a pot on the stove
  • 2tsp Olive oil
  • 1 Small onion, diced
  • 8oz Mushrooms, sliced
  • 3/4cup Barley pearls, uncooked
  • 1 Large red bell pepper, diced
  • 2cups Baby spinach
  • 1/4cup Grated Parmesan cheese
  • 1 Pinch of salt and pepper
  • 1ml 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.

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