Rating: 4.11 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2007

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total:
1 hr
Servings:
6
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Ingredients

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Directions

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  • Bring broth and water to a simmer in a large saucepan. Adjust heat to maintain a steady simmer.

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  • 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.

  • 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.)

  • 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 Facts

309 calories; protein 9g; carbohydrates 47.2g; dietary fiber 9.7g; sugars 4.3g; fat 8.7g; saturated fat 2.7g; cholesterol 8.9mg; vitamin a iu 563.1IU; vitamin c 4.4mg; folate 38.5mcg; calcium 90.7mg; iron 1.9mg; magnesium 57.4mg; potassium 373.4mg; sodium 735.4mg; thiamin 0.1mg.
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