Toasted Barley Risotto with Spinach and Herb Purée recipes

Toasted Barley Risotto with Spinach and Herb Purée recipes
16 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
  • freshly ground pepper
  • kosher salt
  • 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% 44

Carbs (net)

- 33

Fiber

47% 12

Sugars

- 2

Sugars, added

- 0

Protein

36% 18

Cholesterol

14% 42

Sodium

60% 1430

Calcium

52% 516

Magnesium

29% 117

Potassium

15% 540

Iron

54% 10

Zinc

18% 3

Phosphorus

52% 362

Vitamin A

32% 292

Vitamin C

55% 33

Thiamin (B1)

25% 0

Riboflavin (B2)

18% 0

Niacin (B3)

14% 3

Vitamin B6

15% 0

Folate equivalent (total)

21% 85

Folate (food)

- 85

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

12% 2

Vitamin K

521% 417
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