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Barley Risotto with Mushrooms and Spinach

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Total Time (Hours)
1.25
Difficulty
2
Servings
6
Ingredients
10
Total Prep Time: 20 minutes
Calories Per Serving: 280
Nutrients

Nutrition Facts

Serving Size 520g

Amount per serving
Calories 280 Calories from fat: 80
% Daily Value*
Fat 9 g 14 %
Saturated 2.5 g 13 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 5 g %
Cholesterol 5 mg 2 %
Sodium 240 mg 10 %
Potassium 900 mg 26 %
Carbohydrate 38 g 13 %
Fiber 8 g 32 %
Sugars 4 g
Protein 16 g
Vitamin A 70 %
Vitamin C 25 %
Calcium 15 %
Iron 20 %
Vitamin K 230 %
Thiamin 10 %
Riboflavin 35 %
Niacin 45 %
Vitamin B6 15 %
Folate 25 %
Pantothenic Acid 15 %
Phosphorus 30 %
Magnesium 20 %
Zinc 15 %
Selenium 30 %
Copper 30 %
Manganese 45 %
Molybdenum 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 8 cups low-sodium chicken broth or vegetable broth 
  • 2 tablespoons olive oil, divided 
  • 1-1/2 cups diced DOLE® Onion 
  • 1 cup pearled barley 
  • 4 teaspoons minced garlic 
  • 1 tablespoon chopped fresh thyme 
  • 8 oz. DOLE White Button Mushrooms, washed and sliced 
  • 8 oz. DOLE Baby Bella Mushrooms, washed and sliced 
  • 1 pkg. (8 oz.) DOLE Spinach 
  • 1/2 cup grated Parmesan cheese

Directions

  1. Bring broth to a boil; reduce heat to low and set aside.
  2. Heat 1 tablespoon of olive oil over medium heat in a 3 quart saucepan. Cook onions for 5 minutes, stirring occasionally. Add barley and cook 2 minutes, until barley is coated and lightly toasted. Add 2 cups warm broth to the barley, bringing to a boil. Then immediately reduce heat to a simmer and continue cooking until broth is almost absorbed, about 8 minutes, stirring frequently. Add remaining warm broth, 1/2 cup at a time, allowing the broth to be absorbed in between each addition. Stir frequently until barley is tender, about 40 to 45 minutes.
  3. Meanwhile, heat remaining olive oil, garlic, thyme and mushrooms in a skillet. Cook mushrooms for 5 minutes or until liquid evaporates. Add spinach and cook 2 minutes until spinach wilts, set aside.
  4. Fold Parmesan cheese, mushroom-spinach mixture into barley risotto and serve immediately.
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Barley Risotto with Mushrooms and Spinach Prep Time:20 minutes Cook time:1.25 Hours Serves: 6
Nutrition facts: 280 Calories, 9 grams fat
Ingredients: 8 cups low-sodium chicken broth or vegetable broth , 2 tablespoons olive oil, divided , 1-1/2 cups diced DOLE® Onion , 1 cup pearled barley , 4 teaspoons minced garlic , 1 tablespoon chopped fresh thyme , 8 oz. DOLE White Button Mushrooms, washed and sliced , 8 oz. DOLE Baby Bella Mushrooms, washed and sliced , 1 pkg. (8 oz.) DOLE Spinach , 1/2 cup grated Parmesan cheese, Directions:Bring broth to a boil; reduce heat to low and set aside.Heat 1 tablespoon of olive oil over medium heat in a 3 quart saucepan. Cook onions for 5 minutes, stirring occasionally. Add barley and cook 2 minutes, until barley is coated and lightly toasted. Add 2 cups warm broth to the barley, bringing to a boil. Then immediately reduce heat to a simmer and continue cooking until broth is almost absorbed, about 8 minutes, stirring frequently. Add remaining warm broth, 1/2 cup at a time, allowing the broth to be absorbed in between each addition. Stir frequently until barley is tender, about 40 to 45 minutes.Meanwhile, heat remaining olive oil, garlic, thyme and mushrooms in a skillet. Cook mushrooms for 5 minutes or until liquid evaporates. Add spinach and cook 2 minutes until spinach wilts, set aside.Fold Parmesan cheese, mushroom-spinach mixture into barley risotto and serve immediately.