Barley Risotto with Fennel and Olives recipes

Barley Risotto with Fennel and Olives recipes
14 Ingredients
  • 1 tablespoon butter
  • 1 1/2 cups chopped leek, divided
  • 1 cup finely chopped fennel bulb, divided
  • 1/2 cup finely chopped red bell pepper
  • 3/4 cup uncooked pearl barley
  • 1 teaspoon fresh or 1/4 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 3 1/2 cups fat-free, less-sodium chicken broth, divided
  • 1/2 cup dry white wine
  • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup oil-cured olives, pitted and chopped
  • fronds
Nutrition
327
16% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

15% 10

Saturated

23% 5

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

14% 43

Carbs (net)

- 34

Fiber

33% 8

Sugars

- 7

Sugars, added

- 0

Protein

29% 15

Cholesterol

7% 21

Sodium

22% 528

Calcium

20% 199

Magnesium

20% 80

Potassium

18% 627

Iron

20% 4

Zinc

12% 2

Phosphorus

37% 259

Vitamin A

15% 134

Vitamin C

61% 36

Thiamin (B1)

23% 0

Riboflavin (B2)

21% 0

Niacin (B3)

28% 6

Vitamin B6

21% 0

Folate equivalent (total)

15% 60

Folate (food)

- 60

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

6% 1

Vitamin K

123% 99
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