Low Fat Creamy Barley Risotto with Mushrooms and Parmesan
Indulge in a healthier twist on risotto with this **Low Fat Creamy Barley Risotto with Mushrooms and Parmesan**, a comforting dish that’s packed with wholesome flavors. Pearl barley serves as the nutritious backbone of the recipe, offering a delightfully chewy texture and extra fiber compared to traditional rice-based risottos. Fresh button mushrooms, garlic, and thyme bring earthy depth, while creamy skim milk and grated Parmesan elevate the dish without the need for heavy cream. This hearty yet guilt-free risotto is perfect for weeknight dinners or special occasions, requiring just 15 minutes of prep and 40 minutes of cooking. Serve it as a satisfying vegetarian main or as a sophisticated side dish, garnished with vibrant parsley for a pop of color. Keywords: barley risotto, low fat recipes, creamy vegetarian risotto, mushroom Parmesan risotto.
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Recipe Information
Ingredients
- 1 cup pearl barley
- 5 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 1 teaspoon fresh thyme, chopped
- 1 cup skim milk
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by heating the vegetable broth in a saucepan over medium heat; keep it warm but not boiling.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 4-5 minutes.
Add the sliced mushrooms to the pan and cook until they are tender and lightly browned, about 5 minutes. Stir in the chopped thyme.
Add the pearl barley to the pan, stirring to coat it with the olive oil, onion, garlic, and mushrooms. Cook for 1-2 minutes to lightly toast the barley.
Begin adding the warm vegetable broth to the barley mixture, one ladle at a time. Stir frequently, allowing each addition of broth to be fully absorbed before adding the next. This process should take about 25-30 minutes until the barley is tender but still slightly chewy.
Once all the broth is absorbed and the barley is cooked, stir in the skim milk and grated Parmesan cheese. Cook until the mixture is creamy and the cheese has melted, about 3-5 minutes.
Season the risotto with salt and black pepper to taste. If desired, sprinkle with freshly chopped parsley before serving.
Serve the risotto warm, either as a main dish or as a side.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 28.3 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 925 mg | 71% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2920 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
