Risotto recipes

Barley Risotto with Peas and Pecans

Course : Risotto
Serves: 4

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Ingredients:

1/2 cup onion finely chopped

2 tablespoons unsalted butter

3 cups chicken broth

1 cup water

1 cup pearl barley

1 cup frozen peas thawed

1/2 cup pecans toasted and chopped

2 tablespoons parsley leaves finely chopped fresh

2 tablespoons mint leaves finely chopped fresh

2 teaspoons lemon zest freshly grated

Preparation / Directions:

In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened. Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes. Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed. Stir in remaining ingredients and remove pan from heat. Season "risotto" with salt and pepper.

Nutritional Information:

381 Calories (kcal); 17g Total Fat; (38% calories from fat); 12g Protein; 49g Carbohydrate; 16mg Cholesterol; 621mg Sodium

Barley Risotto with Peas and Pecans

Ingredients:

Preparation / Directions:

Nutritional Information:

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