Salmon and Barley Risotto
Ingredients
-
1
cup
dry barley
-
1
medium
onion
-
2
tablespoons
olive oil
-
4
cups
vegetable stock
-
1
cup
diced vegetables (e.g., carrots, celery, mushrooms)
-
to taste
seasoning
-
to taste
fresh parsley
Instructions
- 1. Brown the onion in olive oil in a skillet.
- 2. Add the dry barley and seasoning, and roast for a minute or two.
- 3. Gradually add warm vegetable stock, one ladle at a time, stirring constantly until absorbed.
- 4. Continue adding stock until the barley is cooked and tender, about 50 minutes.
- 5. After 35-40 minutes, add the diced vegetables.
- 6. Once fully cooked, stir in fresh parsley and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
8g
Total carbohydrates
50g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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