Learn To Make: Mushroom and Herb Barley Risotto

Cook along with Emily Richards as she makes Baked Mushroom and Herb Barley Risotto. Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved.

Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong and Emily Richards © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold.
Image credit: Matt Johannsson, Reflector Inc

Learn

• How to prepare the mushrooms
• About canola oil
• About Dutch ovens
• What risotto is

Steps

1. Read through the recipe and assemble the ingredients
2. Wash hands and tie back hair
3. Start cook along video and prepare the recipe

Baked Mushroom and Herb Barley Risotto

This creamy Baked Mushroom and Herb Barley Risotto is a breeze because there is no continuous stirring involved.

No ratings yet

Print Pin Email Share

Course: Main Course

Preparation: Easy, Saute/Stir-fry

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 servings

Author: Emily Richards

Ingredients

• 2 tsp canola oil
• 8 oz mushrooms, sliced
• 4 garlic cloves, minced
• 1 onion, finely chopped
• 1 tsp dried Italian seasoning
• 1 cup pot barley
• 1/2 cup roasted or drained oil-packed sun-dried tomatoes, chopped
• 4 cups ready-to-use vegetable broth
• 1/4 cup herb cream cheese

Imperial – Metric

Instructions

• Preheat oven to 400°F (200°C).
• In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains.
• Stir in barley until coated. Stir in roasted tomatoes and broth; bring to boil.
• Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm.
• Remove from oven and stir in cream cheese until melted and creamy.

Video

Notes

For added protein, stir in a 19-oz (540 mL) can of chickpeas, rinsed and drained (2 cups/500 mL), with the roasted tomatoes.

Nutrition Facts

Baked Mushroom and Herb Barley Risotto

Amount per Serving

Calories

209

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

6

mg

2

%

Sodium

 

741

mg

32

%

Potassium

 

409

mg

12

%

Carbohydrates

 

36

g

12

%

Fiber

 

7

g

29

%

Sugar

 

4

g

4

%

Protein

 

6

g

12

%

Vitamin A

 

586

IU

12

%

Vitamin C

 

13

mg

16

%

Calcium

 

41

mg

4

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.