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Prep Time
10 mins
Total Time
55 mins
Serves
4

Ingredients

3 cups
reduced sodium chicken broth
750 mL
3 tbsp
butter
45 mL
⅓ cup
finely diced shallots
75 mL
1
Herbed Mushroom & Barley Risotto Gift Jar
1 cup
dry white wine
250 mL
⅓ cup
grated Parmesan cheese
75 mL

Method

Step 1
Pour broth and 2½ cups (625 mL) water into saucepan set over medium heat. Cover and keep hot on a low simmer.
Step 2
Meanwhile, melt butter in another large saucepan set over medium heat. Add shallots; cook 2 to 3 min., until softened. Add contents of Herbed Mushroom & Barley Risotto Gift Jar; stir 1 to 2 min., until barley is well coated. Stir in wine. Cook until almost all liquid has evaporated.
Step 3
Ladle 1 cup (250 mL) hot broth mixture onto risotto mixtue. Cook, stirring constantly, until almost all liquid is absorbed. Continue to add broth mixture 1 cup (250 mL) at a time (reserve ½ cup/125 mL for a later step); stirring after each addition until almost all liquid is absorbed; 35 to 40 min. until barley and mushrooms are tender.
Step 4
Stir in remaining ½ cup (125 mL) broth. Warm through, about 1 min., to loosen risotto. Remove from heat. Stir in Parmesan cheese. Serve immediately.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe)
Calories:
440
Fat:
13 g
Saturated Fat:
7 g
Carbs:
66 g
Fibre:
15 g
Sugar:
4 g
Cholesterol:
30 mg
Protein:
21 g
Sodium:
810 mg