Barley Risotto
Recipe: #7635
January 06, 2013
Categories: Side Dishes, Barley, Italian, One-Pot Meal Sunday Dinner, Gluten-Free, No Eggs, Wine, more
"This recipe is from an ACCC International recipe learning packet for culinary students. I have rewritten the instructions in a clearer manner."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
In skillet saute onions in 2 tablespoons butter until tender on medium low for about 10 minutes, stirring frequently.
Step 2
Add the barley and cook a minute or two, stirring constantly to coat the grains.
Step 3
Add wine and cook until absorbed.
Step 4
Add stock in stages, stirring until barley is soft and tender and liquid is mostly absorbed.
Step 5
Finish with remaining butter and parmesan cheese.
Step 6
Salt and pepper to taste.
Tips
No special items needed.