Barley Mushroom And Herb Risotto Recipe

Recipe By Diabetes Food Hub

Risotto is traditionally made with starchy rice, but this version made with barley is higher fiber, and has a delightfully chewy texture. Adding the liquid to the grains 1/2 cup at a time gives them a rich, creamy texture by the time they are done cooking. Serve this as whole-grain side to a protein entree, like this mediterranean chicken and artichokes, or add cooked chicken or shrimp and a handful of green to make this a complete meal.

4.1
11 Rating - Rate
Non Vegdiet
55minstotal
10minsPrep
45minsCook

ingredients serves

Ingredients For Barley Mushroom And Herb Risotto Recipe

Nutrition
value
168
calories per serving
10 g Fat19 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • 10 g Fat
  • 19 g Protein
  • < 1 g Carbs
  • < 1 g Fiber

MacroNutrients

  • Carbs
    0 g
  • Protein
    19 g
  • Fiber
    0 g

Fats

  • Fat
    10 g

Vitamins & Minerals

  • Calcium
    15 mg
  • Iron
    1 mg
  • Vitamin A
    2 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    7 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    9 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    0 mg
  • Vitamin E
    1 mg
  • Copper
    0 mcg
  • Magnesium
    18 mg
  • Manganese
    0 mg
  • Phosphorus
    154 mg
  • Selenium
    16 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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