Barley Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto made with barley instead of arborio rice, topped with mushrooms and spinach. Creamier than rice-based versions and slightly chewier, offering a healthier grain alternative.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 16 ounces cremini baby bella mushrooms
- 6 ounces portabella mushroom caps
- 4 cups vegetable (or chicken stock)
- 3 tablespoons extra-virgin olive oil (divided)
- 5 cloves garlic (minced, divided)
- 16 ounces fresh spinach
- 1 1/2 teaspoons kosher salt (divided)
- 3/4 teaspoon ground black pepper (divided)
- 1 tablespoon unsalted butter
- 1 large fennel bulb (stem and outer leaves removed, cored, and diced)
- 1/2 large yellow onion (diced (about 1 1/2 cups))
- 1 cup pearl barley*
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup dry white wine
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1451mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1776mg
- Calcium
- 198mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1451MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.