Created by: AcadiaTwo
Created on January 6, 2013
Categories: Comfort Food, Side Dishes, Grains, Barley, Italian, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Entertaining, Sunday Dinner, Winter, Weeknight Meals, Skillet, Gluten-Free, No Eggs, Wine, Make it from scratch (more)
"This recipe is from an ACCC International recipe learning packet for culinary students. I have rewritten the instructions in a clearer manner."
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Prep Time: 10mPT10M
Cook Time: 45mPT45M
This is the first time I have made barley risotto and it was a success, I threw in a pinch of garlic powder (because we love garlic) such a tasty side dish we all enjoyed, thank you AcadiaToo for sharing it here on Recipezazz!.
- 1 yellow onion (diced)
- 2 ounces butter
- 4 ounces dry barley
- 2/3 cup white wine
- 2 cups chicken stock
- 3/4 cup parmesan cheese, grated
- Salt (to taste)
- Pepper (to taste)
What You Will Need
No special items needed.
In skillet saute onions in 2 tablespoons butter until tender on medium low for about 10 minutes, stirring frequently.
Add the barley and cook a minute or two, stirring constantly to coat the grains.
Add wine and cook until absorbed.
Add stock in stages, stirring until barley is soft and tender and liquid is mostly absorbed.
Finish with remaining butter and parmesan cheese.
Salt and pepper to taste.
- Serving Size: 1 (147.1 g)
- Calories 306.1
- Total Fat - 17.7 g
- Saturated Fat - 9.9 g
- Cholesterol - 76.4 mg
- Sodium - 272.5 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 2.4 g
- Sugars - 5.3 g
- Protein - 12.7 g
- Calcium - 443.9 mg
- Iron - 14.9 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.8 mg