Apple Barley Risotto Recipe
Servings: 4
Ingredients
- Here's a new twist on risotto, made with barley instead of the traditional Italian Arborio rice, which makes a perfect fall apple accompaniment to roasted chicken.
- 2 Tbsp. butter
- 1 c. minced mushrooms
- 1/4 c. finely diced red onion
- 1 1/2 tsp chopped garlic
- 1/2 c. dry white wine
- 1 x Braeburn or possibly Fuji apple, unpeeled, cored and cut into 1/4 inch dice
- 1/2 c. pearl barley
- 2 1/2 c. chicken or possibly vegetable broth
- 1 c. water
- 1/4 c. grated high-quality Parmesan cheese
- 1/4 c. coarsely minced hazelnuts, lightly toasted
- 1/8 tsp black pepper
Directions
- Salt (if using canned broth, less salt will be needed)
- In large heavy-bottom saucepan, heat butter over medium-high heat. Add in mushrooms and onion and saute/fry till mushrooms are limp, about 5 min. Add in garlic and stir about 1/2 minute. Immediately add in wine. Increase heat to high and reduce wine till syrupy, about 3 min.
- Reduce heat to medium and stir in diced apple and barley. In bowl or possibly large measuring c., mix together broth and water. Add in 1 c. to barley and simmer till almost all liquid is absorbed, 6 to 8 min.
- Stir in another 1 c. broth mix and continue cooking, stirring often, till all liquid is absorbed. Repeat process again till all liquid has been used and barley is tender.
- Remove from heat and mix in cheese, nuts and pepper. Taste and season with additional salt, if needed.
- Makes 4 servings.
- Note: Allow 50 to 60 min totalcooking time for this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 437 | |
| Calories from Fat 223 | 51% |
| Total Fat 25.06g | 31% |
| Saturated Fat 9.28g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 215mg | 9% |
| Potassium 394mg | 11% |
| Total Carbs 22.88g | 6% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.55g | 1% |
| Protein 24.85g | 40% |
