Herb Barley Risotto with Peas and Arugula

Health Staff
Updated
Think it's just window dressing for your plate? Not a chance: Parsley is an excellent source of vitamins A,C, and K. It also helps with digestion!

Yields: Serves: 4

Prep Time time: 10 minutes

Cook Time time: 45 minutes

Ingredients

  • 1 olive oil

  • 1 shallot, finely chopped

  • 1 clove garlic, minced

  • Salt and freshly ground black pepper

  • 1/4 dry white wine

  • 1 1/4 pearl barley

  • 2 sprigs fresh thyme

  • 1/3 finely grated pecorino

  • 1 frozen peas

  • 4 baby arugula, roughly chopped

  • 2/3 chopped mixed herbs, such as parsley, basil and chives

  • 2 fresh lemon juice

Nutrition

calories 344

fat 7g

saturated fat 3g

monounsaturated fat 0.0g

polyunsaturated fat 0.0g

protein 12g

carbohydrate 58g

fiber 12g

cholesterol 8mg

iron 3mg

sodium 486mg

calcium 182mg

Directions

  1. In a pan, warm oil over medium heat. Add shallot and garlic; cook, stirring occasionally, until tender, about 5 minutes. Season with 1/4 tsp. each salt and pepper. Add wine; cook until liquid has almost evaporated, 2 to 3 minutes. Stir in barley and thyme; cook, stirring, for 1 minute. Add 4 cups water and bring to a boil.