Try this Barley Risotto with Asparagus and Parmesan recipe, or contribute your own.
Suggest a better descriptionHeat oil in large saucepan over medium heat. Add onion and cook 7 minutes until softened. Add garlic and cook 1 minute more. Add barley and cook, stirring, for 2 minutes. Stir in wine and cook until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring occasionally, and waiting until the broth is absorbed before adding more. Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take about 30-35 minutes for all the broth to be absorbed. Remove from heat, season with salt and pepper, and stir in Parmesan.
Recipe originally from Real Simple May 2007.
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Serving Size: 1 Serving (482g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 143 | ||
Calories from Fat: 49 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 11mg | 3 % | |
Sodium 1034.4mg | 36 % | |
Potassium 574.4mg | 15 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 7.6g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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