Barley Risotto with Roasted Vegetables Recipe

Looking for an easy Barley Risotto w/Roasted Vegetables recipe? Learn how to make Barley Risotto w/Roasted Vegetables using healthy ingredients.


Submitted by rjrober

Makes 10 servings



Use up leftover chicken and veggies.

Recipe Ingredients for Barley Risotto w/Roasted Vegetables

2 tablespoon olive oil
1 onion, diced
3 cloves garlic, sliced
2 cup Barley, Pearled Raw
1/3 cup red bell pepper
1/3 cup eggplant
1/3 cup green beans
1/3 cup zucchini
6 cups Organic Free Range Chicken Broth
8 oz. chicken breast, roasted
1/2 cup Wine, Table, White (Chardonnay)
1/2 tsp Sea Salt - French
2 oz. PC Splendido Parmigiano Reggiano
2 oz. Pecorino Romano

Recipe Directions for Barley Risotto w/Roasted Vegetables

  1. Roast veggies in a 450ºF oven. Roast chicken breasts also.

  2. Sauté onion and garlic in oil in a large skillet. Toast barley in pan with onions. Add wine and salt.

  3. Stir frequently. Add chicken stock 1 cup at a time until barley is creamy. Cover and simmer for 10 or more minutes. Add remaining stock and chicken.

  4. Add veggies, simmer until barley is al denté. Shut fire and stir in cheeses. Serve immediately. (Serving is 1.5 cups=WW 5pts)

Categories

Main Dish, Italian

Nutrition Facts
Serving Size 257.9g
Amount Per Serving
Calories
276
Calories from Fat
71
% Daily Value*
Total Fat
7.9g
12%
Saturated Fat
2.9g
15%
Trans Fat
0.0g
Cholesterol
34mg
11%
Sodium
652mg
27%
Potassium
229mg
7%
Total Carbohydrates
33.9g
11%
Dietary Fiber
6.7g
27%
Sugars
1.7g
Protein
16.1g
Vitamin A 3% Vitamin C 13%
Calcium 15% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in sugar
  • High in selenium
  •   Bad points
  • Contains alcohol
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