Photo: Gabriel Gurrola
Barley Risotto Primavera
13 ingredients
20 min + 40 min
6 servings
openrecipes
"Easy to make and bursting with flavor, this risotto uses barley instead of rice for an extra nutritional punch. This is a hearty and filling meat-free alternative to the usual skillet meals."
Estimated Nutrition (whole recipe, rough)
788
Calories
48g
Protein
37g
Fat
68g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon vegetable oil
- 2 carrots, diced
- 1 zucchini, diced
- 3 small yellow squash, diced
- 4 1/2 cups chicken broth
- 1 teaspoon vegetable oil
- 1 small onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1 cup pearl barley
- 2 tablespoons butter (optional)
- 1/2 cup grated Parmesan cheese
- salt and freshly ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes