Barley Risotto With Mushrooms & Spinach

Check out this risotto recipe that is packed with superfoods. One of my favorite things to do is serve my risotto in a squash boat. Prepare and bake your butternut, then fill with the risotto and enjoy! This nutrient dense, immune boosting, cold-hearty meal won’t disappoint.

Ingredients

  • 454 gm Baby portobello mushroom (may sub with cremini)
  • 171 gm Portobello mushroom (these are the large mushroom "caps")
  • 4 cup Vegetable stock/broth, low sodium
  • 4 tbsp Olive oil ((divided))
  • 5 clove(s) Garlic (minced, divided))
  • 454 gm Spinach (fresh)
  • 1 1/2 tsp Salt (kosher; (divided))
  • 3/4 tsp Black pepper ((divided))
  • 1 bulb(s) Fennel (large; (stem and outer leaves removed; cored and diced))
  • 1/2 large Yellow onion (diced (about 1 1/2 cups))
  • 1 cup Pearl barley, dry
  • 1 tsp, ground Thyme, dried (dried)
  • 1 leaf Bay leaf
  • 1/2 cup White wine, dry
Click Here For Full Recipe!

Adapted from: https://www.mealgarden.com/recipe/creamy-barley-risotto-with-mushrooms-and-spinach/

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