This Barley Risotto with Beans and Greens recipe contains pearled barley, extra-virgin olive oil, Parmigiano-Reggiano cheese, unsalted butter, beans and more.
Servings:3 | Calories:588 | Total Fat:23g | Chol:35mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 23g
35 %
Sat Fat 9g
45 %
Total Carb 73g
24 %
Fiber 14g
56 %
Sugars 7g
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Cholesterol 35mg
12 %
Sodium 314mg
13 %
Protein 18g
37 %
Calories:
39% Pearled barley
33% Others combined
14% Extra-virgin olive oil
12% Parmigiano-Reggiano cheese
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
5 cups low-sodium vegetable or chicken stock 2 tablespoons extra-virgin olive oil 1 medium onion, cut into 1/4 inch dice 1/4 teaspoon thyme 1/2 cup white wine (optional) 1 cup pearled barley (7 ounces) 1 cup beans, canned or precooked (white would be great; I used some Red Nightfall Beans mostly because they were languishing in my cabinet) 3 cups chopped escarole 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving 2 tablespoons unsalted butter, softened
Directions : View recipe directions on smittenkitchen.com
