Italian

Barley Risotto with Fennel* is for Side Dish.

Barley Risotto with Fennel* takes 20 minutes to prepare.

Barley Risotto with Fennel* takes 210 minutes to cook.

Barley Risotto with Fennel* makes 8 servings.

The ingredients for Barley Risotto with Fennel* are:

*Fennel seed, 2 tsp, crushed
Fennel, 1 large bulb
2 Tbls chopped fennel fronds
Barley, pearled, raw, 1 cup
Carrots, raw, 1 chopped
Shallots, 3 tbsp or 1 large chopped
Garlic, 3 cloves chopped
Chicken Broth-Swanson 100% fat free, lo sodium, 4 cups
Water, tap, 1.5 cups
White Wine, 3 fl oz or 1/3 cup
*Del Monte Cut Green Beans, 1 cup
Parmesan Cheese, grated, 1/3 cup
Kalamata Olives - pitted in vinegar water - 1/4 cup, chopped
1 Tbls lemon zest, coarsely chopped
black pepper, to taste

Here is how you make Barley Risotto with Fennel*:

1. Coat slow-cooker with cooking spay.2. Crush fennel seeds. Combine fennel seeds, diced fennel, barley, carrot, shallot and garlic in the slow cooker.3. Add broth, 1 cup water and wine. Stir to combine. Cover and cook until barley is tender, but pleasantly chewy, and the risotto is thick and creamy, 2.5 - 3.5 hours on high or low.3. Shortly before serving, add cooked green beans, Parmesan, olives, lemon zest and pepper into the risotto. If it seems dry add remaining 1/2 cup water and stir. 4. Serve with chopped fennel fronds.Number of Servings: 8Recipe submitted by SparkPeople user JOY1918.

The nutritional information for Barley Risotto with Fennel* is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 167.9

• Total Fat: 3.5 g
• Cholesterol: 4.9 mg
• Sodium: 569.1 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 5.7 g
• Protein: 6.9 g

Barley Risotto with Fennel* is Italian cuisine.