Creamy Spinach Barley Risotto
Ingredients
The base
-
1
small
onion, diced
-
1
cup
barley
-
¼
cup
wild rice
-
1
tsp
salted herbs
-
5-6
cups
hot water
The creamy mixture
-
200
g
soft tofu, diced
-
225
g
fresh spinach
-
40
g
sharp cheddar cheese
-
40
g
low fat cream cheese
Seasoning
Instructions
- Heat olive oil in a skillet over medium heat and cook the onions until fragrant.
- Add barley, wild rice, salt, and pepper, and stir to coat, cooking for about 5 minutes.
- Boil at least 6 cups of water in a separate pot, then add 1 cup to the barley mixture and stir in the salted herbs.
- Lower the heat and simmer, stirring frequently, adding ½ cup of water at a time until absorbed, for about 45 minutes to an hour.
- When the barley is nearly done, wilt the spinach in another skillet over medium heat, then chop coarsely after removing excess liquid.
- Stir both cheeses into the risotto until melted, then add the spinach and tofu, mixing well.
- Transfer to a serving plate and garnish with reserved spinach if desired.
Nutrition Facts (estimated)
Servings
2-3
Calories
350
Total fat
10g
Total carbohydrates
50g
Total protein
15g
Sodium
300mg
Cholesterol
5mg
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