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Spinach-Barley Risotto

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By Betty Crocker Kitchens
Updated Jan 26, 2023
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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
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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

  • Step 
    1
    Heat 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
6
*Percent Daily Values are based on a 2,000 calorie diet.

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