Barley Risotto With Asparagus and Shiitakes
35 mins (prep 10, cooking 25)
14 ingredients
4 servings
This easy, high fiber and low cholesterol recipe adapted from a recipe in Eating Well. It was quite bland as written, so I added herbs and spices to make it great. Recipe is vegetarian as written, but feel free to top it off with some grilled scallops or chicken. Make sure you use QUICK COOKING barley, or you will be cooking forever and adding tons of broth (I know, as that's what I did).

Categories:  side-dish , <-60-mins , pasta,-rice-and-grains , beginner-cook , 3-steps-or-less , one-dish-meal , time-to-make , easy , main-dish , grains , asparagus , vegetarian , vegetable ,
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Serving Size (148.12 g)
Servings 4
Amount per Serving
Calories 104.93 Calories from Fat 35.46
% Daily Value *
Total Fat 3.94g 24.25%
Saturated Fat 0.55g 10.9%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 7.1mg 1.18%
Total Carbohydrate 8.82g 11.76%
Dietary Fiber 2.51 g 40.2%
Sugars 2.6 g %
Protein 2.6g 20.78%
Vitamin A 642.98IU% Vitamin C 4.77mg%
Calcium 23.54mg% Iron 2.04mg%
*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:
reduced-sodium vegetable broth, quick-cooking barley, freshly grated parmesan cheese, chopped fresh oregano, freshly ground black pepper