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Barley Mushroom Risotto Recipe
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Barley Mushroom Risotto Recipe

1 Hr(s) 10 Min(s)
15 Min(s) Prep
55 Min(s) Cook
Healthy Living
Try one of our favorite comfort foods with a Barley Mushroom Risotto Recipe. This Barley Mushroom Risotto Recipe is an elegant dish they will savor.
What You Need
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8 servings
Original recipe yields 8 servings
2 Tbsp. butter or margarine
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1/4 lb. (4 oz.) shiitake mushroomss, cleaned, chopped
1/2 tsp. dried thyme leaves
3 cans (14-1/2 oz. each) fat-free reduced-sodium beef broth
1 cup pearl barley, uncooked
1/2 cup KRAFT Grated Parmesan Cheese, divided
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Let's Make It
1
Melt butter in 6-quart sauce pot on medium-high heat. Add oil, onion and garlic; cook and stir 5 minutes or until onion is tender. Add mushrooms and thyme; cook and stir 5 minutes or until mushrooms are tender.
2
Stir in broth and barley; bring to boil. Reduce heat to medium-low; simmer 45 minutes or until barley is tender. Stir in half the cheese. Sprinkle with remaining cheese before serving.
Kitchen Tips
Tip 1
Storage Know-How
Store barley in an airtight container at room temperature for 6 to 9 months.
Tip 2
Substitute
If shiitake mushrooms are not available, use white button mushrooms or crimini mushrooms instead.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 420mg
18%
Total Carbohydrates 19g
7%
Dietary Fibers 4g
14%
Sugars 1g
2%
Protein 8g
16%
Vitamin A
4%
Vitamin C
2%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, about 2/3 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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