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Home Health Library Recipes Barley risotto with asparagus

Barley risotto with asparagus

Nutrition Facts

Serving Size 3/4 cup
Calories 185

Amount Per Serving
Monounsaturated fat 1 g
Saturated fat 2 g
Total fat 4 g
Sodium 248 mg
Cholesterol 10 mg
Dietary fiber 4 g
Protein 7 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This hearty barley risotto is best with seasonable vegetables. If asparagus isn't in season, swap in summer squash, butternut squash or peppers.


(Serves 8)
  • 1 teaspoon olive oil
  • 1 cup finely diced onion
  • 3 cups cooked barley
  • 1 tablespoon minced garlic
  • 2 cups low-sodium chicken stock
  • 1 cup white wine
  • 3 cups sliced crimini mushrooms
  • 2 cups chopped asparagus
  • 2 cups cherry tomatoes, halved
  • 1 1/2 tablespoons chopped fresh thyme
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup half-and-half
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


Heat a medium saute pan over medium-high heat. Add the oil and spread around pan. Add the onion and saute until soft. Add the cooked barley and garlic to the pan. Pour in 1/2 cup of the chicken stock, stirring continuously. Once all the liquid is absorbed, add in 1/2 cup of the white wine, stirring continuously until all the liquid is absorbed. Continue the same process, adding 1/2 cup of chicken stock followed by 1/2 cup of wine, until 1/2 cup of chicken stock remains. Add the mushrooms, asparagus, tomatoes and thyme. Cook until the vegetables have softened, then add the last 1/2 cup of chicken stock. Once all the liquid is absorbed, add the Parmesan cheese, half-and-half, salt and pepper. Reduce heat to low and stir to combine.

Last Updated: May 13th, 2016