Barley Risotto With Mushroom And Asparagus [Bulkbites.com]

• Servings: 1
• Time: 15 minutes

This recipe is perfect to include fiber rich barley in your diet; I like this creamy barley risotto recipe that is rich in good carbs, asparagus and mushroom’s nutrition. This is a very low fat version of risotto recipe here classic risotto rice is substitutes with pearl barley to compensate the dietary needs of a bodybuilder. A perfect recipe to complement my fish parcel and streak preparation. It will compensate my body need of complex carbohydrate and fiber. Mushroom and asparagus accomplish my body need of good enzymes and amino acids. Overall the recipe is a good fit in my macros and I like to make this traditional Italian delicacy for myself.

Nutrition

• calories: 319
• protein: 11
• carbs: 66
• fat: 4
• saturated fat: 0.88
• polyunsaturated fat: 0.55
• monounsaturated fat: 0.83
• cholesterol: 6
• sodium: 153
• potassium: 849
• dietary fiber: 6.75
• sugars: 3.59
• vitamin a: 29
• vitamin c: 21
• calcium: 55
• iron: 3
• magnesium: 0
• complex carbs: 55.66
• other fats: 1.74

Ingredients

• 0.5 cup Barley, pearled, cooked
• 1 cup, whole Mushrooms, white, raw
• 1 tbsp chopped Onions, raw
• 1 tbsp chopped Garlic
• 1 gram Oil, olive, salad or cooking
• 1 dash Salt, table
• 1 tbsp, ground Spices, pepper, black
• 1 spears Asparagus, frozen, unprepared
• 1 serving 1 container CAMPBELL'S Low Sodium Soups, Chicken Broth

Instructions

• Take a non stick pan and sauté onion and garlic with olive oil for 2-3 minutes.
• Add mushroom and asparagus streaks, cook for 2 minutes.
• Add stock, salt and pepper brings to a boil. Cover and cook for five minutes or until asparagus is soft and tender.
• Add barley and stir well, cook until all the liquid is absorbed.
• Serve Hot.