Barley Risotto With Spinach And Parmesan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BARLEY RISOTTO WITH SPINACH AND PARMESAN



Barley Risotto With Spinach and Parmesan image

A Satisfying Barley Dish from the South Beach Diet's "Daily Dish" (Phase 2). This warm and wonderful one-pot dish is a perfect addition to any meal, will help fill you up and boost your fiber intake. It can also be made in advance to accommodate a busy schedule.

Provided by WendyMaq

Categories     Low Cholesterol

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 teaspoons extra virgin olive oil
1 small onion, chopped
3/4 cup barley
1/2 teaspoon dried thyme
salt and pepper
4 cups reduced-sodium chicken broth, divided
1 (10 ounce) package frozen spinach, thawed
1/4 cup parmesan cheese, grated

Steps:

  • Warm oil in large, heavy nonstick saucepan over medium-low heat. Add onion; cook 4 minutes, stirring. Add barley and thyme; stir to coat. Season with salt and pepper. Add 1 cup of the broth; bring to a simmer. Cook 10 minutes, stirring often.
  • Stir in remaining 3 cups broth. Cook 30 minutes, stirring occasionally. Add spinach, breaking up chunks with a wooden spoon. Cook 5 to 8 minutes, until warmed through and barley is tender yet chewy. Serve hot, garnished with cheese.

BARLEY RISOTTO WITH LIMA BEANS, ASPARAGUS AND SPINACH



Barley Risotto with Lima Beans, Asparagus and Spinach image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 large leek, (white and pale green parts only) finely chopped
1 fennel bulb, finely chopped
1 tablespoon fresh thyme, finely chopped
2 1/2 cups pearl barley
7 cups vegetable stock
Pinch of saffron threads
10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias
1 cup fresh or frozen lime beans (frozen, thawed), fresh blanched in boiling salted water, drained
1/2 pound baby spinach, trimmed and cut into chiffonade
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute. Place the broth and saffron in a large saucepan and bring to a simmer. Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock. Add the remaining leeks and fennel and 4 cups of the broth. Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus. If the mixture appears dry, add the remaining 1 cup of stock. Add the lima beans and spinach and cook for 2 minutes. Remove from heat and add cheese, salt and pepper to taste.

BUTTERY BARLEY RISOTTO WITH PARMESAN CHEESE



Buttery Barley Risotto with Parmesan Cheese image

Provided by Rick Tramonto

Categories     Mushroom     Appetizer     Side     Sauté     Parmesan     Basil     Barley     Fall     Chive     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 10

6 1/2 cups low-salt chicken broth
6 tablespoons unsalted European-style butter
1 medium onion, finely chopped
2 medium garlic cloves, minced
2 cups pearl barley (about 13 ounces), rinsed, drained
1 6-ounce package 3-inch-diameter portobello mushrooms, stemmed, gills scraped, caps sliced
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil

Steps:

  • Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
  • Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.

More about "barley risotto with spinach and parmesan recipes"

CREAMY BARLEY RISOTTO WITH MUSHROOMS AND SPINACH
creamy-barley-risotto-with-mushrooms-and-spinach image
2014-10-15 Add the mushroom’s leftover liquid into warm stock. Wilt the spinach with the 3 cloves of garlic. Set aside. Saute the fennel and onions in …
From wellplated.com
5/5 (7)
Total Time 50 mins
Category Main Course, Side Dish
Calories 526 per serving
  • Brush off the mushrooms with a barely damp paper towel. Cut the creminis into thick slices. Remove the stems from the portobella caps, cut the caps into thick slices and halve. In a medium pot, heat the stock to just below a simmer.
  • In a wide, deep pot such as a Dutch oven, heat 1 tablespoon olive oil over medium-high. Add the mushrooms, 1/2 teaspoon salt, and 1 clove minced garlic and sauté until the mushrooms are browned, soft, and give up their liquid. With a slotted spoon, transfer the mushrooms to a small bowl and set aside, then pour the mushroom’s leftover liquid into the saucepan along with the chicken stock.
  • Reduce heat to low and add another 1 tablespoon olive oil to the Dutch oven. Wait a minute to ensure the temperature of the pot decreases (this will prevent the garlic from burning). Add 3 cloves minced garlic and sauté just until fragrant, about 15 seconds, watching carefully so that the garlic doesn’t burn. Add the spinach, 1/2 teaspoon salt, and 1/2 teaspoon pepper, stirring to combine. Cover the pot and let steam for 2 minutes, then uncover, increase the heat to high, and stir for another minute, just until the spinach wilts. With a slotted spoon, transfer the spinach to a bowl and set aside. Discard any excess liquid that has cooked out of the spinach.
  • Reduce heat to medium. Add butter and remaining 1 tablespoon olive oil and heat until the butter melts. Add the sliced fennel and chopped onion and cook stirring often, until the vegetables soften, 3 to 5 minutes. Add the barley and stir to coat with the butter and olive oil. Cook for 2 minutes, stirring often, then add the dried thyme, bay leaf, remaining garlic clove, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook 1 additional minute. Add the wine. Stir and cook for 2 minutes.
See details


SPINACH & BARLEY RISOTTO - JERRY JAMES STONE
spinach-barley-risotto-jerry-james-stone image
2020-03-29 Instructions. In a large saute pan, melt half of the butter over a medium-low heat. Add the barley and toast it in the butter for about 5 …
From jerryjamesstone.com
Servings 4
Estimated Reading Time 2 mins
Category Green
Total Time 1 hr 5 mins
See details


SPINACH RISOTTO RECIPE - SIMPLY RECIPES
spinach-risotto-recipe-simply image
2022-02-06 Stir in butter, Parmesan, spinach, lemon zest and lemon juice: When the risotto is ready, finish by stirring in the remaining tablespoon of butter, the grated Parmesan, the chopped spinach, the lemon zest and lemon juice. …
From simplyrecipes.com
See details


EASY SPINACH AND PARMESAN RISOTTO RECIPE — BITE ME …
easy-spinach-and-parmesan-risotto-recipe-bite-me image
2020-09-08 ingredients. 4½- 5½ cups vegetable broth ; 2 tbsp olive oil ; 1 tbsp butter ; 1 medium yellow onion, chopped ; 1 cup chopped fennel ; 1½ cups Arborio or Carnaroli rice
From bitememore.com
See details


TOASTED BARLEY RISOTTO WITH SPINACH AND HERB PURéE
toasted-barley-risotto-with-spinach-and-herb-pure image
2014-03-20 Step 4. Add barley, thyme, bay leaf, and 2 cups warm broth to skillet and bring to a boil. Reduce heat and simmer, stirring often, until broth is almost absorbed, about 5 minutes. Add remaining ...
From bonappetit.com
See details


BARLEY RISOTTO RECIPE - REAL SIMPLE
2020-01-13 Directions. Whisk balsamic, 1 tablespoon oil, and ¼ teaspoon salt in a large bowl; set aside. Bring broth and 3½ cups water to a simmer in a saucepan over medium. Keep at a …
From realsimple.com
See details


OVEN BAKED SPINACH AND PARMESAN BARLEY RISOTTO - HOW TO EAT
A fuss-free creamy barley risotto with a pop of lemon and a buttery finish. A perfect main or sidedish for any night of the week. A perfect main or sidedish for any night of the week. Feb …
From pinterest.ca
See details


BARLEY RISOTTO WITH SPINACH & TOMATOES - RECIPES - GO BOLD WITH …
Step 4. Back in the sauté pan, add the diced onion with a small pinch of salt. Sauté the onion for a few minutes, until you start to get a little color. Add the barley and and toss it in the buttery …
From goboldwithbutter.com
See details


RECIPE: BARLEY, PEA, MINT AND SPINACH RISOTTO | STUFF.CO.NZ
2022-10-04 Place 2 cups of the cooked peas in a blender or food processor with the spinach, crushed garlic, mint leaves and 1 tablespoon of the olive oil. Process until well blended. Place …
From stuff.co.nz
See details


BARLEY RISSOTO IN 3 QT INSTANT POT RECIPES - RECIPE-LIST.NET
1.Press sauté, heat oil in instant pot. Add onion, cook and stir 3 minutes or until softened. Add barley and garlic. Cook and stir 1 minute. Stir in broth, mushrooms, bell pepper and salt, mix …
From recipe-list.net
See details


BARLEY RISOTTO WITH SPINACH AND GORGONZOLA - RECIPES OF MY ART
2016-04-13 In a medium frying pan on a medium heat, melt the butter and oil, then add the onion and cook until soft, about 5 minutes and then add the garlic and cook for a further minute.
From recipesofmyart.com
See details


BARLEY RISOTTO WITH SPINACH AND PARMESAN RECIPES
Steps: Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute.
From tfrecipes.com
See details


BARLEY RISOTTO RECIPE | KITCHN
2022-04-25 Thinly slice 4 ounces sun-dried tomatoes (about 1 cup) and place in a medium saucepan. Add 4 1/2 cups water, cover, and bring to a boil over high heat. Reduce the heat to …
From thekitchn.com
See details


BARLEY RISOTTO WITH SPINACH AND PARMESAN - BIGOVEN.COM
Barley Risotto With Spinach and Parmesan recipe: Try this Barley Risotto With Spinach and Parmesan recipe, or contribute your own.
From bigoven.com
See details


SHRIMP, SPINACH, AND MUSHROOM BARLEY RISOTTO RECIPE
Add spinach. Cook for about 3 more minutes. Check barley after 50 minutes. When there is no remaining liquid, add shrimp and pepper. Turn heat up to medium and cook for 5 more …
From foodnewsnews.com
See details


Related Search