Barley Risotto Primavera
35 mins (prep 15, cooking 20)
15 ingredients
4 servings (serving size: 1 3/4 cups)
Swapping the usual Arborio rice used in risotto for barley boosts fiber and Resistant Starch. Save prep time by batch-cooking the barley at the beginning of the week. Resistant Starch: 4.1g

Categories:  rice~grains , salads ,
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Serving Size (90.78 g)
Servings 4
Amount per Serving
Calories 130.55 Calories from Fat 68.4
% Daily Value *
Total Fat 7.6g 46.79%
Saturated Fat 1.06g 21.11%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 201.49mg 33.58%
Total Carbohydrate 8.11g 10.81%
Dietary Fiber 2.29 g 36.68%
Sugars 2.81 g %
Protein 2.74g 21.91%
Vitamin A 1034.28IU% Vitamin C 9.51mg%
Calcium 16.6mg% Iron 0.92mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
finely chopped onion, dried thyme, quick-cooking barley, low-sodium vegetable broth, yellow bell pepper, freshly ground black pepper, grated parmesan cheese