SLOW-COOKER MUSHROOM BARLEY RISOTTO
This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
- Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
- Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.
MUSHROOM AND SPINACH BARLEY RISOTTO
Pearl barley gives this risotto a slightly nutty taste and fantastic texture, with the added benefit of loads of selenium and fibre.
Provided by Nikkei
Categories Spinach
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the dried mushroom in a bowl and cover with boiling water. Soak for 30 minutes.
- Heat oil in a frying pan. Saute onions until soft. Add garlic and cook 1 - 2 minutes.
- Add the barley and coat with oil.
- Add stock and bring to the boil.
- Place barley mix in slow cooker and add mushrooms, including soaking water.
- Cook on low heat for 4 - 5 hours, stirring occasionally. If barley becomes dry, add a dash of olive oil.
- When barley is tender, add spinach and mix well.
- Add parmesan and serve with black pepper.
- Note: If a slow cooker is not available, simmer barley on the stovetop for 40 minutes until tender.
Nutrition Facts : Calories 382.5, Fat 9.2, SaturatedFat 3.2, Cholesterol 11, Sodium 249.1, Carbohydrate 61.9, Fiber 15.2, Sugar 4.1, Protein 17.7
MUSHROOM RISOTTO
Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Starter, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
- Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
- Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
- Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
- Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
- Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
- Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
- Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
- Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.
Nutrition Facts : Calories 445 calories, Fat 17 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.45 milligram of sodium
SPINACH AND MUSHROOM RISOTTO
Easy and delicious and for the Spinach and mushroom lover. Serve as a side, or just for a light lunch.
Provided by daisygrl64
Categories Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- spray 3-quart saucepan with cooking spray. add mushrooms, basil, garlic and pepper, cook and stir over high heat for 3-4 minutes or until mushrooms are tender.
- add broth, water, rice and soup, cook and stir until well blended and mixture begins to boil. reduce heat to low. cover simmer gently for 12 minutes, stirring twice during cooking, or until rice is just tender but still firm.
- stir in spinach, cover and let stand 5 to 7 minutes or until spinach is wilted.
- sprinkle with walnuts and cheese before serving.
Nutrition Facts : Calories 223.7, Fat 6.8, SaturatedFat 1.4, Cholesterol 2.8, Sodium 288.5, Carbohydrate 34.6, Fiber 2, Sugar 1.2, Protein 6.3
SHRIMP, SPINACH, AND MUSHROOM BARLEY RISOTTO
Make and share this Shrimp, Spinach, and Mushroom Barley Risotto recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water to a boil over med-high heat.
- Add in shrimp, and cook for about 3 minutes or until shrimp are pink and firm.
- Drain and plunge shrimp into ice water to stop the cooking process; remove from water; set aside.
- In a large Dutch oven, heat oil over med-high heat.
- Add mushrooms, onion, garlic, and 1/4 teaspoon salt; cook for 5 minutes or until vegetables are browned and tender.
- Remove mushroom mixture from skillet; set aside, and keep warm.
- Add barley to pan, and cook for 1 minute, stirring constantly.
- Add wine and remaining 1/4 teaspoon salt; cook for about 4 minutes or until liquid is absorbed.
- Add broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.
- Stir in cooked shrimp, mushroom mixture, spinach, cheese, lemon juice, and pepper.
- Taste and adjust seasoning; serve immediately.
Nutrition Facts : Calories 351.6, Fat 7.5, SaturatedFat 2.3, Cholesterol 102.7, Sodium 1155.7, Carbohydrate 44.4, Fiber 10.2, Sugar 2.6, Protein 24.5
SPINACH & BARLEY RISOTTO
This creamy dish uses a can of barley to cut the cooking time to just 25 minutes. It's a healthy, low calorie dinner option that provides three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick pan and fry the leek and garlic for 5-10 mins, stirring frequently, until softened, adding a splash of water if it sticks.
- Tip in the cans of barley and their liquid, then stir in the bouillon powder, sage and thyme. Simmer, stirring frequently, for 4-5 mins. Add the tomatoes and spinach and cook for 2-3 mins more until the spinach is wilted, adding a splash more water if needed. Stir in most of the cheese, then serve with the remaining cheese scattered over.
Nutrition Facts : Calories 346 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 0.8 milligram of sodium
MUSHROOM & SPINACH RISOTTO
Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy
Provided by Good Food team
Categories Dinner, Lunch, Vegetable
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
- Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
- Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
- Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
Nutrition Facts : Calories 574 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.93 milligram of sodium
SPINACH-BARLEY RISOTTO
Looking for a traditional rice recipe? Then check out this risotto made with barley and spinach that is ready in 35 minutes - perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in 10-inch non-stick skillet over high heat. Cook mushrooms and onion in oil. Stir in broth, garlic pepper seasoning blend and mustard. Cover and heat to boiling. Stir in remaining ingredients except spinach; reduce heat to low. Cover and simmer 10 minutes, stirring once. Stir in spinach; cover and simmer about 5 minutes or until water is absorbed and barley and wild rice are tender.
Nutrition Facts : Calories 450, Carbohydrate 95 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg
MUSHROOM & CHESTNUT PEARL BARLEY RISOTTO
Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
- Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
- Stir through the rocket, cook for 1 min, then divide between bowls.
Nutrition Facts : Calories 554 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
More about "mushroom and spinach barley risotto food"
HERB MUSHROOM BARLEY RECIPE - EASY MAKE AHEAD SIDE DISH
From fifteenspatulas.com
BARLEY RISOTTO WITH SPINACH AND MUSHROOMS - RECIPES | FOOBY.CH
From fooby.ch
MUSHROOM AND SPINACH BARLEY RISOTTO FROM "THE FOODOLIC ...
From recipes-avenue.com
BARLEY RISOTTO WITH FRESH MUSHROOMS AND ASPARAGUS
From familystylefood.com
MUSHROOM AND SPINACH BARLEY RISOTTO - THE FOODOLIC RECIPES
From thefoodolic.com
SPINACH AND MUSHROOM PEARL BARLEY RISOTTO - OLIVE MAGAZINE
From olivemagazine.com
MUSHROOM AND SPINACH PEARL BARLEY RISOTTO - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MUSHROOM BARLEY RISOTTO {EASY & SAVORY!} - SPEND WITH PENNIES
From spendwithpennies.com
MUSHROOM AND SPINACH BARLEY RISOTTO - THE FOODOLIC RECIPES
From thefoodolic.com
MUSHROOMS SPINACH BARLEY RISOTTO (ONLY 12 INGREDIENTS)
From thekitchn.app
BARLEY, MUSHROOM & SPINACH RISOTTO - THRIFTY LESLEY
From thriftylesley.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
BARLEY RISOTTO WITH GARLICKY MUSHROOMS - FOOD & WINE
From foodandwine.com
CREAMY BARLEY RISOTTO WITH MUSHROOMS AND SPINACH ...
From wellplated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love