White Bean & Barley Risotto

Adapted from Rachael Ray


  • 1 large yellow onion, chopped
  • 2 1/2c. Fat free beef broth
  • 2 cloves of garlic, finely diced
  • 1/2c. quick cooking barley
  • 15oz small white beans
  • 1/4c. flat leaf parsley


1.  In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until translucent, about 6 minutes.

2.  Stir in the broth and barley and bring to a boil.


3.  Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes.

4.  Stir in the white beans and simmer for 5 minutes. Season with pepper, stir in the parsley and serve.

WWP:  4 per 1c.
Serves:  4

Click here for the printable version!


3 thoughts on “White Bean & Barley Risotto

  1. Cristina says:

    If you want to count carbs, don’t eat WHITE RICE , eat ONLY BROWN rice.

    i don’t eat any rice, pasta or potatoes b/c i don’t like them at all. I do eat mix-grain bread though.

    Lost 40 lbs on Sparkpeople.com and have 6 lbs more to go 🙂

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