| Diet Nutritional Stats Risotto Barley with Spring Greens | |
| Serving Size 335 g | |
| Amount Per Serving | |
| Calories 247 | Calories from Fat 9 |
| % Daily Value | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 487mg | 20% |
| Total Carbohydrates 50.7g | 17% |
| Dietary Fiber 10.7g | 43% |
| Sugars 2.2g | |
| Protein 10.8g | |
| Vitamin A 50% Vitamin C 31% Iron 22% Calcium 9% |
Risotto Barley with Spring Greens
- Nonstick vegetable oil spray
- 2 large leeks (white and pale green parts only), chopped
- 1 fennel bulb, finely chopped (about 1 1/2 cups)
- 1 teaspoon dried thyme
- 2 cups pearl barley
- 6 1/2 cups canned low-salt chicken broth
- 1/2 teaspoon saffron threads
- 1 1/2 cups frozen baby lima beans, thawed
- 1 6-ounce package fresh baby spinach, trimmed, thinly sliced
- 2 tablespoons chopped fresh basil
- Fresh basil sprigs
Generously spray heavy large pot with nonstick spray. Place pot over medium-high heat. Add half of leeks and half of fennel to pot. Sauté until vegetables are tender, about 5 minutes. Stir in thyme, then barley. Add 2 1/2 cups broth and saffron. Simmer until liquid is almost absorbed, stirring frequently, about 10 minutes. Add remaining leeks, fennel and 4 cups broth. Bring to simmer. Reduce heat to medium-low and cook until barley is tender and mixture is creamy, stirring often, about 30 minutes.
Meanwhile, cook lima beans in large saucepan of boiling salted water until tender but still bright green, about 3 minutes. Drain.
Add lima beans, spinach, and chopped basil to barley and stir to blend. Season with pepper.