Bowl of Delicious · by Elizabeth Lindemann★ 4.0 (2)
Barley Risotto with Asparagus, Basil, and Lemon
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 30%
CARBS 51G54% OF CAL
12G FIBER0G ADDED6G INTRINSIC33G OTHER6G TOTAL SUGAR
FAT 15G35% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spring risotto made with nutty barley instead of rice, studded with tender asparagus and finished with fresh basil and lemon. Light, herby, and made entirely from whole grains.
mainitaliangrain bowl🍲 stockpot
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Nutrition & ingredients
Ingredients
serves 4- 1 cup pearl barley (soaked overnight)
- 4 cups chicken stock/broth (or vegetable broth)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 onion (diced)
- 2 cloves garlic (minced)
- salt and pepper (to taste)
- 1 lb. asparagus (washed, trimmed, and cut into 2-inch pieces)
- 1/2 cup fresh basil (chopped, plus more for garnish)
- zest of one lemon (plus wedges for serving)
- 1/2 cup shredded parmesan cheese (plus more for serving)
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 30%
CARBS 51G54% OF CAL
12G FIBER0G ADDED6G INTRINSIC33G OTHER6G TOTAL SUGAR
FAT 15G35% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1312mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 528mg
- Calcium
- 210mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1312MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.