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Mushroom-Barley 'Risotto'
Mushroom-Barley "Risotto"

Mushroom-Barley 'Risotto'

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Cook Minutes 1 Hr 10 Min
Prep : 25 Min Cook: 45 Min
Looking for a new twist on risotto? Why not try our delicious Mushroom Barley "Risotto" recipe? Bonus - this recipe requires very little stirring!
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4 Servings
Servings
Original recipe yields 4 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.
2 Tbsp. butter
1 lb. (450 g) cremini mushrooms, sliced
1 onion, chopped
4 cloves garlic, minced
1/2 cup dry white wine
3 cups 25%-less-sodium chicken broth
1 cup pearl barley, uncooked
1/3 cup KRAFT 100% Parmesan Aged Grated Cheese
1 Tbsp. fresh thyme leaves, chopped
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Step 1
Melt butter in large saucepan on medium-high heat. Add mushrooms, onions and garlic; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally.
Step 2
Add wine; cook and stir 1 min. or until absorbed. Stir in broth, barley and thyme; bring to boil. Cover; simmer on medium low heat 45 min. or until barley is tender, but firm. Remove from heat.
Step 3
Add cheese and; mix lightly.
Kraft Kitchen Tips!
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Substitute
Prepare using your favourite variety of sliced fresh mushrooms.
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Substitute
If you don't have fresh thyme, prepare using 1 tsp. dried thyme leaves.
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Serving Suggestion
Serve with a green salad tossed with your favourite Kraft Vinaigrette Dressing.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
330
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 5 g
25 %
Cholesterol 20 mg
Sodium 610 mg
25 %
Carbohydrate 49 g
Fibre 9 g
Sugars 4 g
Protein 13 g
Vitamin A
8 %
Vitamin C
8 %
Calcium
15 %
Iron
20 %
Servings
4 servings, 1-1/4 cups (300 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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