Low Fat Creamy Barley Risotto with Mushrooms and Parmesan

Dive into a bowl of wholesome comfort with this Low Fat Creamy Barley Risotto with Mushrooms and Parmesan, a delicious twist on the classic Italian risotto. Made with hearty pearl barley instead of traditional rice, this healthy recipe delivers nutty flavors and a creamy texture without the need for heavy cream or butter. Sautéed mushrooms bring earthy depth, while a touch of skim milk and grated Parmesan create a perfectly luscious finish. The slow, broth-absorbing cooking method ensures every spoonful is packed with flavor, and fresh thyme adds an aromatic herbal note. Ready in under an hour, this nutritious, low-fat dish is perfect as a light main course or a satisfying side. Decorated with optional fresh parsley, it’s as beautiful as it is delicious. Try it for a guilt-free dinner that’s both cozy and gourmet!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Begin by heating the vegetable broth in a saucepan over medium heat; keep it warm but not boiling.

Step 2

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.

Step 3

Add the sliced mushrooms to the pan and cook until they are tender and lightly browned, about 5 minutes. Stir in the chopped thyme.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Season the risotto with salt and black pepper to taste. If desired, sprinkle with freshly chopped parsley before serving.

Step 8

Serve the risotto warm, either as a main dish or as a side.

Nutrition Facts

Serving size	(2064.9g)

Amount per serving	% Daily Value*
Calories	1386.7

Total Fat 43.3g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 47.3mg	0%
Sodium 2703.9mg	0%
Total Carbohydrate 203.8g	0%
Dietary Fiber 36.8g	0%
Total Sugars 28.3g
Protein 53.3g	0%

Vitamin D 130.0IU	0%
Calcium 925.4mg	0%
Iron 7.5mg	0%
Potassium 2919.5mg	0%

*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.

Source of Calories

Fat: 27.5%

Protein: 15.0%

Carbs: 57.5%