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Barley Risotto

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 10 min. Cook: 55 min.
  • Makes
    4 servings

Ingredients

  • 3 cups chicken broth
  • 3/4 cup medium pearl barley
  • 1/4 cup finely chopped onion
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1/2 cup white wine or water
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons grated lemon zest

Directions

  • In a small saucepan, bring broth to a simmer; keep hot.
  • In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed.
  • Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.
Nutrition Facts
1/2 cup: 184 calories, 2g fat (0 saturated fat), 4mg cholesterol, 742mg sodium, 32g carbohydrate (2g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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