Photo: Lily Banse
Barley Risotto with Chicken, Mushrooms and Greens
12 ingredients
Serves 4.
openrecipes
Often overlooked on the modern table, barley has a pleasantly chewy texture and a sweet, nutty flavor. When stirred into broth over low heat, it cooks into a creamy risotto-style dish. Meaty mushrooms and slightly bitter dandelion greens make this a delicious early fall dinner. If dandelion greens are not available, substitute baby arugula.
Estimated Nutrition (whole recipe, rough)
691
Calories
46g
Protein
28g
Fat
62g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Dandelion | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups chicken broth
- 1 1/2 Tbs. olive oil
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 2 cups sliced cremini mushrooms
- 1/4 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 cup dry white wine
- 1 cup pearl barley
- 3 cups dandelion greens, cut into bite-size pieces
- 2 cups diced or shredded cooked chicken
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes