Risotto-Style Barley with Spring Greens Recipe

Name: Risotto-Style Barley with Spring Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 2 large leeks (white and pale green parts only), chopped; 1 fennel bulb, finely chopped (about 1 1/2 cups); 1 teaspoon dried thyme; 2 cups pearl barley; 6 1/2 cups canned low-salt chicken broth; 1/2 teaspoon saffron threads; 1 1/2 cups frozen baby lima beans, thawed; 1 6-ounce package fresh baby spinach, trimmed, thinly sliced; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh basil; Fresh basil sprigs

Servings: persons

Nonstick vegetable oil spray
2 large leeks (white and pale green parts only), chopped
1 fennel bulb, finely chopped (about 1 1/2 cups)
1 teaspoon dried thyme
2 cups pearl barley
6 1/2 cups canned low-salt chicken broth
1/2 teaspoon saffron threads
1 1/2 cups frozen baby lima beans, thawed
1 6-ounce package fresh baby spinach, trimmed, thinly sliced
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Fresh basil sprigs

1
Generously spray heavy large pot with nonstick spray.
2
Place pot over medium-high heat.
3
Add half of leeks and half of fennel to pot.
4
Saute until vegetables are tender, about 5 minutes.
5
Stir in thyme, then barley.
6
Add 2 1/2 cups broth and saffron.
7
Simmer until liquid is almost absorbed, stirring frequently, about 10 minutes.
8
Add remaining leeks, fennel and 4 cups broth.
9
Bring to simmer.
10
Reduce heat to medium-low and cook until barley is tender and mixture is creamy, stirring often, about 30 minutes.
11
Meanwhile, cook lima beans in large saucepan of boiling salted water until tender but still bright green, about 3 minutes.
12
Drain.
13
Add lima beans, spinach, Parmesan cheese and chopped basil to barley and stir to blend.
14
Season with salt and pepper.
15
Transfer mixture to 6 shallow bowls.
16
Garnish with basil sprigs and serve.

793

kcal

Calories

Fat

Carbs

132

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 12 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 large leeks (white and pale green parts only), chopped, 1 fennel bulb, finely chopped (about 1 1/2 cups), 1 teaspoon dried thyme, and more.

Yes, Risotto-Style Barley with Spring Greens falls under the Soups & Stews 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.

Risotto-Style Barley with Spring Greens

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