Side Items

Barley and Mushroom Risotto takes several minutes to prepare.

Barley and Mushroom Risotto takes several minutes to cook.

Barley and Mushroom Risotto makes 4 servings.

The ingredients for Barley and Mushroom Risotto are:

100 g (3.5 oz) pearl barley
14 g (0.5 oz) dried shiitake mushrooms
250 g (9 oz) sliced white mushrooms
1 carrot
1 onion
2 stalks celery
3 cloves garlic
1 tbsp butter
1/4 cup white wine
1/4 tsp salt
White pepper
Lemon juice

Here is how you make Barley and Mushroom Risotto:

Cook barley in 3 cups of boiling water until just softened but still very chewy. Add shiitake for the last 10 minutes. Drain and save 1 cup of the cooking water. Cut shiitake into thin strips.Heat butter in a pan, add chopped onion, garlic, celery, and carrot. Stir until carrot begins to soften. Add barley, shiitake and white mushrooms along with a bit of wine and cooking water, cover and simmer on low heat. Stir and add more fluid as the barley absorbs it. Season with salt and white pepper and a dash of lemon juice.Makes 4 servings as a side dish or 2 servings as a main dish.Number of Servings: 4Recipe submitted by SparkPeople user IVOCADO.

The nutritional information for Barley and Mushroom Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 173.0

• Total Fat: 3.5 g
• Cholesterol: 7.8 mg
• Sodium: 453.6 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 7.5 g
• Protein: 6.0 g

The dietary needs meet for Barley and Mushroom Risotto is Vegetarian