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
55m.total
10m.Prep
45m.Cook
Barley Mushroom And Herb Risotto
plan
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ingredients serve

Ingredients for Barley Mushroom And Herb Risotto Recipe

  • 0.17 pound Boneless, skinless chicken breast portions
  • 0.17 tablespoon Olive oil
  • 1/25 cup All purpose flour
  • 0.17 tablespoon Trans fat free margarine
  • 1.67 ounce Mushroom
  • 1/25 teaspoon Black pepper
  • 0.06 cup Balsamic vinegar
  • 0.08 cup Low sodium chicken broth
Nutrition
value
168
calories per serving
10 g Fat19 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

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

MacroNutrients

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

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    15mg
  • Iron
    < 1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    9mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    18mg
  • Manganese
    < 1mg
  • Phosphorus
    154mg
  • Selenium
    16mcg
  • Zinc
    < 1mg
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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Recipe By Diabetes Food Hub