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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
Cook Time: 45 minutes
Total Time: 50 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.