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Wild Mushroom & Barley Risotto

:  May/June 2007

Your rating: None Average: 4.3 (24 votes)

In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work; if you use shiitakes, remove the stems from the caps before using.


READER'S COMMENT:
"Fantastic dish! Risotta is always labor intensive, but this is one version that is definitely worth the effort. Meaty, flavorful and very filling. Really, really good! It looks beautiful too. Great dish for dinner parties too. One tip...
Wild Mushroom & Barley Risotto Recipe

6 servings, 1 1/4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 6 cups vegetable, mushroom or reduced-sodium chicken broth
  • 1 1/2 cups water
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 3 cups mixed wild mushrooms, coarsely chopped
  • 1 1/2 cups pearl barley, rinsed
  • 1/2 cup red wine
  • 6 cups baby arugula
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tablespoon butter
  • 2 teaspoons balsamic vinegar
  • Freshly ground pepper, to taste

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Preparation

  1. Bring broth and water to a simmer in a large saucepan. Adjust heat to maintain a steady simmer.
  2. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium.
  3. Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed. Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.)
  4. Stir in arugula and cook, stirring, until it is wilted, about 1 minute. Remove from the heat. Stir in cheese, butter and vinegar. Season with pepper.

Nutrition

Per serving: 321 calories; 9 g fat ( 3 g sat , 4 g mono ); 9 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 9 g protein; 10 g fiber; 543 mg sodium; 373 mg potassium.

Nutrition Bonus: Selenium (32% daily value), Vitamin A (30% dv), Magnesium (14% dv), excellent source of beta-glucan.

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1 vegetable, 2 fat


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Recipe Categories

Health & Diet Considerations
Healthy weight
Heart healthy
Low saturated fat
Low cholesterol
Low calorie
Diabetes appropriate
High fiber
Type of Dish
Main dish, vegetarian
Side dish, grain
Total Time
More than 1 hour
Preparation/ Technique
Saute
Style/Theme
Vegetarian
Everyday favorites
Servings
6
Ethnic/Regional
Mediterranean
Italian
American
Season
Winter
Fall
Summer
Spring
Meal/Course
Dinner

Ease of Preparation
Moderate
Holiday
Thanksgiving
New Year's Eve
Christmas
Publication
May/June 2007
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