Barley-Mushroom Risotto
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1 Hr 10 Min
Prep : 25 Min Cook: 45 Min
Warm barley risotto is a terrific comfort food that gets a touch of elegance when you add shiitake mushrooms and grated Parmesan.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 Tbsp. butter
2
1 Tbsp. olive oil
3
1 onion, chopped
4
1 clove garlic, minced
5
1/4 lb. (115 g) shiitake mushrooms, chopped
6
1/2 tsp. dried thyme leaves
7
5-1/2 cups 25%-less-sodium beef broth
8
1 cup pearl barley, uncooked
9
1/2 cup KRAFT 100% Parmesan Aged Grated Cheese
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How do I make it ?
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Step 1
Melt butter in medium saucepan on medium heat. Add oil, onions and garlic; cook and stir 5 min. or until onions are tender. Step 2
Add mushrooms and thyme; cook and stir 5 min. or until mushrooms are softened. Step 3
Stir in broth and barley; bring to boil. Simmer on medium-low heat 45 min. or until barley is tender. Stir in cheese. Kraft Kitchen Tips!
Storage Know-How
Store barley in airtight container at room temperature up to 9 months before using as desired.
Substitute
If shiitake mushrooms are not available, you can use white button mushrooms or cremini mushrooms instead.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 3.5 g
18 %
Cholesterol 15 mg
Sodium 540 mg
23 %
Carbohydrate 23 g
Fibre 5 g
Sugars 2 g
Protein 7 g
Vitamin A
4 %
Vitamin C
2 %
Calcium
8 %
Iron
6 %
Servings
8 servings, 2/3 cup (150 mL) 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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