Barley, Risotto Style

Total Time
20 minutes
Rating
4(6)
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Ingredients

Yield:6 servings as first course
  • 4tablespoons butter
  • ½cup coarsely chopped onion
  • 1rib celery, sliced thin
  • ½cup white wine
  • Freshly ground black pepper to taste
  • ½pound cooked barley (cooked with 1 beef and 1 chicken bouillon cube)
  • 1½cups chicken broth
  • ½cup grated Pardo (Parmesan) cheese
  • 1tablespoon butter
  • 8medium mushrooms, sliced thin
  • Additional cheese, about ½ cup
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

267 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 8 grams protein; 237 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Saute the onion and celery quickly in butter, about 3 minutes.

  2. Step 2

    Add wine; reduce wine over high heat. Season with pepper.

  3. Step 3

    Add cooked barley and chicken broth and bring to boil. Cook 10 minutes.

  4. Step 4

    Stir in cheese, butter and mushrooms.

  5. Step 5

    Serve with additional cheese.

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