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Barley Risotto Barley Risotto

Jami Nolen

March 22, 2009


Spring is here and Easter is on it's way. Risotto is a wonderful addition to any spring get together. This risotto is made with barley, so it's not only tasty but healthy as well.



  • 2 tablespoons olive oil
  • 1 cup minced onion
  • 3 cups sliced button mushrooms (about 8 ounces)
  • 1 cup uncooked pearl barley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2/3 cup grated parmesan cheese
  • 1 tablespoon trans fat free margarine


Heat the oil in a large saucepan over medium heat. Add onions; cook 5 minutes or until tender and golden, stirring occasionally. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid is absorbed. Stir in parsley, cheese, and margarine.

Nutritional Information

Calories: 227
Fat: 7g


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