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barley-risotto-recipe

Barley Risotto

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup barley
  • 4 cups chicken broth
  • 1 cup white wine
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 cup Parmesan cheese grated
  • 2 tablespoon olive oil
  • to taste salt
  • to taste black pepper

Instructions 

  1. 1. Heat the olive oil in a large saucepan over medium heat.
  2. 2. Add the chopped onion and garlic, and sauté until translucent.
  3. 3. Stir in the barley and cook for a couple of minutes.
  4. 4. Pour in the white wine and cook until it's mostly absorbed.
  5. 5. Gradually add the chicken broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next.
  6. 6. Once the barley is tender and creamy, stir in the grated Parmesan cheese.
  7. 7. Season with salt and black pepper to taste. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 800mg | Potassium: 300mg | Fiber: 8g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 2mg

Keywords

Gluten-Free, Risotto
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