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    You are in: Home / Recipes / Barley Asparagus Risotto Recipe
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    Barley Asparagus Risotto

    Barley Asparagus Risotto. Photo by Melinda #2

    1/1 Photo of Barley Asparagus Risotto

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Melinda #2's Note:

    Yum! Healthy, delicious and guilt free. Plus a good reason to open a bottle of white wine! A vegan or vegetarian dish. You can use parmesan cheese at the end if you are not Vegan.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Warm the broth in a saucepan over low heat.
    2. 2
      In a large saute pan heat the oil over med-high heat. Saute onion and garlic (careful not to scorch the garlic).
    3. 3
      Add the barley and cook, stirring constantly, for about 2 - 3 minutes.
    4. 4
      Add the wine and cook until the liquid is absorbed. Add the broth, about 1/2 cup at a time, stirring occasionally and waiting until it absorbed before adding more.
    5. 5
      Meanwhile, in a saute pan, heat 2 tbsp olive oil. Saute the asparagus until bright green and slightly tender, about 3-4 minutes. Stir in arugula.
    6. 6
      Once the broth is completely absorbed in the risotto, add the asparagus, season with salt and pepper.
    7. 7
      Serve.
    8. 8
      Option: (For non-vegan): Stir in 3/4 cup freshly grated parmesan cheese, just before serving.

    Ratings & Reviews:

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    Nutritional Facts for Barley Asparagus Risotto

    Serving Size: 1 (280 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 283.1
     
    Calories from Fat 54
    19%
    Total Fat 6.0 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 34.9 mg
    1%
    Total Carbohydrate 44.1 g
    14%
    Dietary Fiber 11.6 g
    46%
    Sugars 3.9 g
    15%
    Protein 10.2 g
    20%

    The following items or measurements are not included:

    vegetable broth

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