Barley Risotto with Spinach and Tofu Recipe

Name: Barley Risotto with Spinach and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 no-salt-added vegetable bouillon cubes; 2 cups quick-cooking barley; 2 Tbs. olive oil, divided; 3 large shallots, chopped (1 cup); ⅔ cup dry white wine; 1/2 cup oil-packed sun-dried tomatoes, drained and sliced; 12 oz. baby spinach (8 cups); 1 8-oz. pkg. baked garlic-herb tofu, cubed; 3 Tbs. grated vegan Parmesan cheese; 3 Tbs. chopped fresh chives

Servings: persons

3 no-salt-added vegetable bouillon cubes
2 cups quick-cooking barley
2 Tbs. olive oil, divided
3 large shallots, chopped (1 cup)
⅔ cup dry white wine
1/2 cup oil-packed sun-dried tomatoes, drained and sliced
12 oz. baby spinach (8 cups)
1 8-oz. pkg. baked garlic-herb tofu, cubed
3 Tbs. grated vegan Parmesan cheese
3 Tbs. chopped fresh chives

1
Place bouillon cubes and 6 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling.
2
Stir to combine.
3
Toast barley in skillet over medium-high heat 5 minutes, stirring often.
4
Transfer to bowl.
5
In same skillet, heat 1 Tbs.
6
oil over medium heat.
7
Add shallots, and saute 4 minutes, stirring often.
8
Return barley to pan and cook 2 minutes, stirring often.
9
Stir in wine, and cook 3 minutes, or until liquid is almost completely absorbed.
10
Add 1/2 cup bouillon and sun-dried tomatoes, and cook 4 minutes, or until liquid is almost completely absorbed, stirring constantly.
11
Add spinach a few handfuls at a time, and cook until spinach is wilted.
12
Continue adding bouillon 1/2 cup at a time, and stir and cook 5 minutes, allowing barley to absorb most of liquid before adding more.
13
Stir in tofu, and cook 8 minutes, or until barley is tender.
14
Stir in remaining 1 Tbs.
15
oil, Parmesan, and chives.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 no-salt-added vegetable bouillon cubes, 2 cups quick-cooking barley, 2 Tbs. olive oil, divided, 3 large shallots, chopped (1 cup), and more.

Yes, Barley Risotto with Spinach and Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Risotto with Spinach and Tofu

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