Vegetarian

Wild Mushroom Barley Risotto takes 120 minutes to prepare.

Wild Mushroom Barley Risotto takes 30 minutes to cook.

Wild Mushroom Barley Risotto makes 6 servings.

The ingredients for Wild Mushroom Barley Risotto are:

3/4C pearled barley, soaked in water for at least 2 hours (150g)

2 medium shallots, sliced
2 garlic cloves, minced
1t dried rosemary (5 mL)
1t dried thyme (5 mL)
1/4C white wine (60 mL)
4C vegetable broth (950 mL)
7C cremini mushrooms, sliced (500 g)
3C kale, torn into bite-sized pieces (200 g)
salt and freshly ground pepper, to taste

Here is how you make Wild Mushroom Barley Risotto:

1. Preheat a wok or deep skillet over medium heat. Add shallots and saute until translucent, approximately 5 minutes.2. Add garlic, herbs and barley and saute an additional minute.3. Add wine, 1 cup (240 mL) of vegetable broth, and salt and pepper. Let simmer, stirring occasionally, until the barley has absorbed most of the liquid.4. Add 1 cup (240 mL) of vegetable broth and allow it to be absorbed. Repeat twice more with remaining vegetable broth.5. Add mushrooms with final cup of vegetable broth and cook until tender.6. Add kale and cook until wilted and bright green.7. When barley is tender and most of the liquid is absorbed, spoon into bowls and serve.Serving Size: 6-one cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user ESCHMIEDT.

The nutritional information for Wild Mushroom Barley Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 85.8

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 647.3 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 3.0 g
• Protein: 4.5 g

The dietary needs meet for Wild Mushroom Barley Risotto is Vegan