Skip to Content
UW Health SMPH
American Family Children's Hospital
SHARE TEXT

Barley Risotto with Spinach

Ingredients

  • 3 cloves of garlic, minced
  • 2 Tbsp olive oil
  • 1 cup pearled barley
  • 3 cups fat-free milk
  • 5 ounces baby spinach
  • ¼ cup sun-dried tomatoes, diced
  • ½ cup low sodium chicken broth
  • 3 green onions, sliced
  • ½ cup grated Parmesan cheese

Directions

 

Saute garlic in oil until lightly golden. Stir in barley, add the milk and bring to a boil. Reduce to a simmer and cook, stirring often until the milk is absorbed and the barley is beginning to stick to the skillet, about 20 minutes.

 

Stir in 1 cup of water and continue cooking until barley is tender, about 5-10 minutes. If needed, add more water, ½ cup at a time, to keep the risotto moist until the barley is tender.

 

Stir in spinach, tomatoes, broth, green onions and ¼ cup of the Parmesan, heat through. Sprinkle remaining Parmesan on the top, right before serving.

 

Makes 6 servings

 

Nutritional Details

 

Per serving

Calories: 273

Fat: 8.7 gm

Saturated Fat: 2 gm

Carbohydrates: 33 gm

Sodium: 267 mg

Fiber: 6.7 gm