Creamy Barley Risotto with Mushrooms and Spinach
Ingredients
The Risotto
-
1
cup
pearl barley
-
4
cups
vegetable or chicken stock
-
1
large
fennel bulb
-
½
large
yellow onion
-
5
cloves
garlic
-
1
teaspoon
dried thyme
-
1
bay leaf
-
½
cup
dry white wine
-
3
tablespoons
olive oil
-
1
tablespoon
unsalted butter
-
1½
teaspoons
kosher salt
-
¾
teaspoon
ground black pepper
The Toppings
-
16
ounces
fresh spinach
-
6
ounces
cremini baby bella mushrooms
-
4
ounces
portabella mushroom caps
Instructions
- Clean and slice the mushrooms.
- Bring the stock to a low simmer in a medium pot.
- Sauté the mushrooms with garlic until tender and set aside.
- Add the mushroom's leftover liquid into warm stock.
- Wilt the spinach with garlic and set aside.
- Sauté fennel and onions in melted butter and olive oil, then add the barley.
- Toast the barley lightly, then add herbs, remaining garlic, salt, and pepper.
- Add the wine, stir, and cook for 2 minutes.
- Gradually add warm stock to the barley, stirring until absorbed before each addition.
- Repeat until all stock is used and the barley is creamy but retains some chew.
- Serve the barley topped with spinach and mushrooms.
Nutrition Facts (estimated)
Servings
4
Calories
526
Total fat
16g
Total carbohydrates
82g
Total protein
19g
Sodium
20mg
Cholesterol
8mg
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