Looking for a traditional rice recipe? Then check out this risotto made with barley and spinach that is ready in 35 minutes – perfect if you love Italian cuisine.
Spinach-Barley Risotto
- Prep Time 10 min
- Total 35 min
- Servings 2
- Ingredients 10
Ingredients
- 2 teaspoons olive oil
- 1 cup thinly sliced mushrooms (4 ounces)
- 1 medium onion, chopped (1/2 cup)
- 1 1/2 cups reduced-sodium chicken or vegetable broth
- 1 teaspoon garlic pepper seasoning blend
- 1 teaspoon Dijon mustard
- 3/4 cup uncooked quick-cooking barley or pearl barley, presoaked*
- 1/3 cup instant wild rice
- 1/4 cup dried cranberries
- 2 cups packed spinach leaves, shredded (3 ounces)
Instructions
-
Step1Heat oil in 10-inch non-stick skillet over high heat. Cook mushrooms and onion in oil. Stir in broth, garlic pepper seasoning blend and mustard. Cover and heat to boiling. Stir in remaining ingredients except spinach; reduce heat to low. Cover and simmer 10 minutes, stirring once. Stir in spinach; cover and simmer about 5 minutes or until water is absorbed and barley and wild rice are tender.
Nutrition
470
Calories
7g
Total Fat
13g
Protein
90g
Total Carbohydrate
19g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 470
- Calories from Fat
- 60
- Total Fat
- 7g
- 10%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 600mg
- 25%
- Potassium
- 780mg
- 22%
- Total Carbohydrate
- 90g
- 30%
- Dietary Fiber
- 15g
- 62%
- Sugars
- 19g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 10%
- 10%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
6Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved