Thursday, March 01, 2007


Mushroom and Sun Dried Tomato Barley Risotto


Risotto is total comfort food, and I am feeling a tad under the weather, so I figured a nice bowl for lunch would hit the spot. Since I prefer whole grains, I reached for my good ole friend barley. The inspiration for this dish came from VwaV, but I changed the recipe quite a bit to use what I had on hand and to make it more nutritionally sound. One serving only has 8 weight watcher points and was a delicious and satisfying mid-day meal. I used the whole barely, not pearled.

8 comments:

  1. That's it- I've seen one too many beautiful risotto posts- I must make some for dinner tonight! Yours looks so good, and I do have whole barley somewhere in the pantry...

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  2. I'm with Bazu. well, maybe not tonight as I'm still in leftover heaven over here, but risotto is now on the To Do list. ;)

    You're looks stunning. A great idea to use Barley, i know i've got some.

    hope it made you feel better!

    oh, and about the potato question. ya know, i think it's because i used those mini Yukon Golds. They seem a bit better than regular ol' potatoes for the freezing, but they're honestly not nearly as creamy and wonderful as they were in the fresh batch.

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  3. What a great idea. Risotto is one of my go to meals when I don't know what to make for dinner.

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  4. So gorgeous to look at, and hearty and healthy, too, Melody! I hope you're feeling better very soon.

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  5. Mmm.. I love barley and I never thought to use it in risotto before.

    Hope you feel better soon :)

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  6. Never had risotto before... sounds delicious, though. Barley is a good idea! Take care of yourself...

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  7. That looks great! I love sun-dried tomatoes and barley.

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  8. Comfort food, oh ya! Sorry you are under the weather. Get feeling better soon.

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