Barley Risotto with Mushrooms and Italian Chicken Sausage

Name: Barley Risotto with Mushrooms and Italian Chicken Sausage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 oz dried shitake mushrooms (about 5 medium sized mushrooms); 1 cup boiling water; 2 Tbs olive oil; 1 large shallot, minced; 1 clove garlic, minced; 1 cup pearl barley; 1/2 tsp fennel seed; 1/4 cups dry white wine; 3 cups chicken broth, divided; 1 cup grated parmesan cheese; 2 TBS avocado oil; 4 oz Italian chicken sausage; 3 oz baby portabella mushrooms, sliced; 2 Tbs fresh parsley, chopped; 1 Tbs butter (optional)

6 steps

Prep:15minCook:25min

This creamy barley risotto is not only healthier but very comforting and delizioso! By substituting arborio rice with pearl barley, this dish has a chewier texture and nuttier flavor. This grain has also been recognized for its cholesterol lowering abilities. For Lacto-ovo-vegetarians, you can replace the chicken broth and Italian sausage with vegetable broth and a plant-based sausage, respectively. If you are vegan, you can replace the broth, sausage, cheese, and butter with plant-based products.

Updated at: Wed, 10 Apr 2024 17:57:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories332.8 kcal (17%)

Total Fat16.5 g (24%)

Carbs30.8 g (12%)

Sugars1.6 g (2%)

Protein13.5 g (27%)

Sodium796.5 mg (40%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

0.5 ozdried shitake mushrooms

1 cupwater

2 Tbsolive oil

1 cuppearl barley

½ tspfennel seed

¼ cupsdry white wine

3 cupschicken broth

divided

1 cupgrated parmesan cheese

2 Tbsavocado oil

4 ozItalian chicken sausage

3 ozbaby portabella mushrooms

sliced

2 Tbsfresh parsley

chopped

1 Tbsbutter

optional

Instructions

Step 1

Boil 1 cup of water and add the dried shitake mushrooms to rehydrate until soft, about 15 - 20 minutes. Drain, reserving the mushroom liquid, and slice the mushrooms. Set aside.

Step 2

In a saucepan over medium-low heat, saute the shallots in 1 ½ tablespoons of avocado oil until softened, about 2 minutes. Add the minced garlic and saute another 30 seconds. Add the barley and fennel seeds and cook 1 minute while stirring.

Step 3

Add the white wine and 1/2 cup of the reserved mushroom liquid. Reduce until most of the liquid is absorbed. Add the shitake mushrooms and 2 cups chicken broth, cover and simmer 30 minutes.

Step 4

Meanwhile, add the remaining avocado oil to a nonstick pan over medium heat and saute the Italian sausage and baby portabella mushroom until the liquid is evaporated, about 3 to 4 minutes. Set aside.

Step 5

Gradually add the remaining broth ½ cup at a time, stirring constantly, until the broth is absorbed. Add the Italian sausage mixture. Stir in the cheese and the chopped parley.

Step 6

To make it richer, stir in 1 Tbs of butter at the end.