Grammy's Kitchen · Risotto · Barley Risotto
One of 89 risotto recipes we measured
from www.wellplated.com
23 cooks on www.wellplated.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 453% |
| fat | 0% | 15% |
| protein add | 0% | 22% |
| vegetables and beans | 0% | 38% |
| aromatics | 0% | 6% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 ounces cremini baby bella mushrooms |
| 170 g | 6 ounces portabella mushroom caps |
| 960 g | 4 cups vegetable (or chicken stock) |
| 41 g | 3 tablespoons extra-virgin olive oil (divided) |
| 15 g | 5 cloves garlic (minced, divided) |
| 454 g | 16 ounces fresh spinach |
| 9 g | 1 1/2 teaspoons kosher salt (divided) |
| 2 g | 3/4 teaspoon ground black pepper (divided) |
| 14 g | 1 tablespoon unsalted butter |
| 1 g | 1 large fennel bulb (stem and outer leaves removed, cored, and diced) |
| 75 g | 1/2 large yellow onion (diced (about 1 1/2 cups)) |
| 1 cup pearl barley* | |
| 2 g | 1 teaspoon dried thyme |
| 1 g | 1 bay leaf |
| 118 g | 1/2 cup dry white wine |
Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Truly a great recipe—- I’m often disappointed with blog recipes but this was delicious. My only tweak was a chopped finely some of the spinach (pre sauté) and mushrooms (sautéed) to incorporate into the risotto for flavor but then did your layering with rest d” — a cook, 5.0★
“Delicious! This had so much flavor and we loved it! It was still very toothsome for our taste once the broth was used so I heated up some more and probably added another 2 cups. I added some Parmesan to it once I took it off the heat.” — a cook, 5.0★