BUTTERY BARLEY RISOTTO WITH PARMESAN CHEESE
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
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.
SPEEDY BUTTERNUT SQUASH BARLEY 'RISOTTO'
Swap rice for barley to make this easy squash 'risotto' with spinach and sage. It's healthy and low in calories and fat - perfect for a quick supper
Provided by Anna Glover
Categories Dinner, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a deep frying pan over a medium heat, and fry the shallot with a pinch of salt for 5 mins until soft. Add the squash, garlic, sage and mace, and fry, stirring continually, for another 6-8 mins until the squash is starting to soften and the garlic is fragrant.
- Tip in the spinach and barley with some seasoning and the stock. Bring to a simmer and cook for 4-5 mins until the spinach has wilted. Add a splash more stock or water, if you like. When the 'risotto' is thick and creamy, taste to see if it needs a little more mace or nutmeg and seasoning. Stir in most of the parmesan, then top with the remaining parmesan and grind over some black pepper to serve.
Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
BUTTERNUT, BARLEY AND PARMESAN RISOTTO
Make and share this Butternut, Barley and Parmesan Risotto recipe from Food.com.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large wide pan and add butter and fennel seeds. Saute for 1 minute.
- Add squash and black pepper. Saute for 2 minutes Stirring often.
- Remove squash with a slotted spoon and set aside. Add leek, onions, bay leaves and garlic. Saute until onions begin to caramelise.
- Add barley to pan and stir for 1 minute. Return squash and add the salt.
- Mix well and add 1 litre of the stock. Stir while bringing to the boil, cover and simmer for 10 minutes.
- Continue adding 1/2 cups of the hot stock at 4 min intervals. When all stock has been added, stir in the cheese and serve.
Nutrition Facts : Calories 697.9, Fat 33, SaturatedFat 19.7, Cholesterol 86.4, Sodium 737.4, Carbohydrate 79.2, Fiber 16.7, Sugar 6.4, Protein 26.3
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