Toasted Barley Risotto with Spinach and Herb Purée recipes

Toasted Barley Risotto with Spinach and Herb Purée recipes
17 Ingredients
  • 1 cup pearled, hulled, or hull-less barley
  • 8 cups low-sodium vegetable broth
  • 3 tablespoons unsalted butter, divided
  • 1 medium onion, finely chopped
  • kosher salt
  • freshly ground pepper
  • 1 freshly ground pepper
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 1/2 bunch spinach, thick stems removed (about 2 cups)
  • 1/2 bunch flat-leaf parsley, thick stems removed (about 1 cup)
  • 2 tablespoons olive oil
  • 1 garlic clove, finely grated
  • 1 teaspoon finely grated Meyer lemon or regular lemon zest
  • 1 tablespoon Meyer lemon or regular lemon juice
  • 1 cup finely grated Parmesan
  • 1/3 cup chopped tender herbs (such as tarragon and/or chives)
Nutrition
454
23% daily value
4 servings
                                       
                                            high-​fiber, low-​sugar, vegetarian
     

Fat

38% 25

Saturated

57% 11

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

15% 45

Carbs (net)

- 33

Fiber

48% 12

Sugars

- 2

Sugars, added

- 0

Protein

36% 18

Cholesterol

14% 42

Sodium

60% 1431

Calcium

52% 517

Magnesium

28% 117

Potassium

12% 541

Iron

54% 10

Zinc

25% 3

Phosphorus

52% 362

Vitamin A

32% 292

Vitamin C

36% 33

Thiamin (B1)

32% 0

Riboflavin (B2)

24% 0

Niacin (B3)

18% 3

Vitamin B6

24% 0

Folate equivalent (total)

21% 85

Folate (food)

- 85

Folic acid

- 0

Vitamin B12

15% 0

Vitamin D

2% 0

Vitamin E

16% 2

Vitamin K

348% 417
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