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Farmers’ Market Barley Risotto

  • Prep 1 hr 15 min
  • Total 1 hr 15 min
  • Ingredients 13
  • Servings 4

Ingredients

1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
1
medium bell pepper, coarsely chopped (1 cup)
2
cups chopped fresh mushrooms (4 oz)
1
cup frozen whole kernel corn (from 12 oz bag)
1
cup uncooked pearl barley
1/4
cup dry white wine or chicken broth
2
cups Progresso™ chicken broth (from 32 oz carton)
3
cups water
1 1/2
cups grape tomatoes, cut in half (if large, cut into quarters)
2/3
cup shredded Parmesan cheese
3
tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2
teaspoon pepper
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
Calories from Fat
90
% Daily Value
Total Fat
9g
15%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
820mg
34%
Potassium
650mg
19%
Total Carbohydrate
56g
19%
Dietary Fiber
11g
45%
Sugars
8g
Protein
15g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Risotto is traditionally made by stirring small amounts of broth into rice throughout the cook time to get the chewy texture. This recipe uses barley instead of rice. Barley is high in soluble fiber and may have the same cholesterol-lowering properties of oats.

Directions

  • 1 In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bell pepper, mushrooms and corn in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Add barley, stirring about 1 minute to coat.
  • 2 Stir in wine and 1/2 cup of the chicken broth. Cook 5 minutes, stirring frequently, until liquid is almost absorbed. Repeat with remaining broth and 3 cups water, adding 1/2 to 3/4 cup of broth or water at a time and stirring frequently, until absorbed.
  • 3 Stir in tomatoes, 1/3 cup of the cheese, the basil and pepper. Cook until hot. Sprinkle with remaining 1/3 cup cheese.

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