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Baked Mushroom and Herb Barley Risotto

Learn To Make: Mushroom and Herb Barley Risotto

Recipes for Beginner Cooks Learn To Make: Mushroom and Herb Barley Risotto
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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

Baked Mushroom and Herb Barley Risotto

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