Toasted Barley and Asparagus "risotto" recipes

Toasted Barley and Asparagus "risotto" recipes
10 Ingredients
  • 12 ounces asparagus, trimmed, cut into 3/4-inch pieces
  • 2 cups pearl barley
  • 3 tablespoons butter
  • 1 cup finely chopped onion
  • 3 large garlic cloves, finely chopped
  • 8 1/2 cups (about) canned vegetable broth
  • 2 cups drained canned diced tomatoes in juice
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup chopped arugula or 3 tablespoons chopped fresh parsley
  • 2 teaspoons grated lemon peel
Nutrition
541
27% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

23% 15

Saturated

42% 8

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

29% 87

Carbs (net)

- 66

Fiber

84% 21

Sugars

- 12

Sugars, added

- 0

Protein

40% 20

Cholesterol

11% 33

Sodium

98% 2347

Calcium

28% 281

Magnesium

38% 159

Potassium

20% 917

Iron

34% 6

Zinc

33% 4

Phosphorus

61% 427

Vitamin A

18% 162

Vitamin C

29% 26

Thiamin (B1)

120% 1

Riboflavin (B2)

40% 1

Niacin (B3)

38% 6

Vitamin B6

47% 1

Folate equivalent (total)

21% 83

Folate (food)

- 83

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

2% 0

Vitamin E

17% 2

Vitamin K

37% 44
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