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    You are in: Home / Recipes / Barley Risotto With Asparagus and Shiitakes Recipe
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    Barley Risotto With Asparagus and Shiitakes

    Barley Risotto With Asparagus and Shiitakes. Photo by JanuaryBride

    1/1 Photo of Barley Risotto With Asparagus and Shiitakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    JanuaryBride's Note:

    This easy, high fiber and low cholesterol recipe adapted from a recipe in Eating Well. It was quite bland as written, so I added herbs and spices to make it great. Recipe is vegetarian as written, but feel free to top it off with some grilled scallops or chicken. Make sure you use QUICK COOKING barley, or you will be cooking forever and adding tons of broth (I know, as that's what I did).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Snap off ends of asparagus stalks. Peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths. Steam until just tender, about 3 minutes. Set aside.
    2. 2
      Bring broth to a simmer in a saucepan or in the microwave; keep warm. Heat oil in a heavy, wide pan over medium heat. Add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes. Add barley and stir for 1 minute. Add wine and stir until evaporated, about 1 minute.
    3. 3
      Add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. Continue cooking, adding enough broth, 1/2 cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy consistency, about 10 minutes. Remove from the heat and stir in the cheese, herbs, garlic powder and the reserved asparagus. Season with salt and pepper and serve.

    Ratings & Reviews:

    • on April 07, 2011

      45

      The reason for a 4 star review is because I didn't follow the recipe to a T, however the texture of creamy barley is delicious. I didn't use asparagus and shiitake, instead I used frozen peas and white mushrooms but it is really the barley that sets off the taste. I don't think I will be using arborio rice again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Barley Risotto With Asparagus and Shiitakes

    Serving Size: 1 (251 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 389.1
     
    Calories from Fat 77
    19%
    Total Fat 8.5 g
    13%
    Saturated Fat 2.9 g
    14%
    Cholesterol 11.0 mg
    3%
    Sodium 221.2 mg
    9%
    Total Carbohydrate 63.5 g
    21%
    Dietary Fiber 14.2 g
    56%
    Sugars 3.5 g
    14%
    Protein 16.2 g
    32%

    The following items or measurements are not included:

    reduced-sodium vegetable broth

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