Mushroom Barley Risotto with Asparagus
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr
Servings: 4
Calories: 375 kcal
Ingredients
- 2 Tbsp. olive oil
- ½ cup onion minced
- 1 cup mushrooms assorted, small dice
- 1 tsp. dried thyme
- 1 cup Bob's Red Mill Pearl Barley
- 14-1/2 oz. cream of mushroom soup
- 4 cups vegetable stock or mushroom stock
- 2 cups asparagus trimmed, cut into 1-inch pieces
- 1 tsp. lemon zest
- 1/4 cup parmesan cheese grated
- 2 Tbsp. fresh parsley chopped
Instructions
-
In medium-sized saucepan over medium heat, heat olive oil, add onions and sauté 3 minutes until soft. Stir in mushrooms and thyme; sauté 4-6 minutes.
-
Add pearled barley, stir to combine. Pour in cream of mushroom soup and stock and bring mixture to boil. Turn down to simmer and cook 35 minutes until barley is tender and most of liquid has absorbed. (Note: If it’s a little too dry, stir in a few tablespoons of water.)
-
Add asparagus and lemon zest, cover and cook 3-5 minutes until asparagus is tender-crisp.
-
Add parmesan cheese, stir and taste Add salt and pepper if needed. Sprinkle parsley on top, stir and serve.
Recipe Notes
Chef’s notes:
• Add in other seasonal fresh herbs if available, such as chives or scallion and mint.
• Depending on the soup and stock you use, you may not need to add any additional salt. Wait until the end of cooking to add additional salt.
Get the ingredients you need from Vitacost to make this barley dish!
Nutrition Facts
Mushroom Barley Risotto with Asparagus
Amount Per Serving
Calories 375
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 11mg4%
Sodium 1791mg75%
Potassium 575mg16%
Carbohydrates 55g18%
Fiber 11g44%
Sugar 5g6%
Protein 14g28%
Vitamin A 1743IU35%
Vitamin C 18mg22%
Calcium 130mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.