Artichoke And Spinach Barley Risotto

Name: Artichoke And Spinach Barley Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters barley, semi-pearled or hulled (do NOT rinse); 6 servings Freshly ground black pepper; 118 milliliters dry white wine; 170 grams artichoke hearts (frozen or water-packed is fine), quartered; 2 garlic cloves, minced; 1 Zest and juice of lemon; 473 milliliters thinly sliced leeks, white and green parts (about 2 medium leeks), washed well; 118 milliliters grated Parmesan or Pecorino-Romano cheese; 6 servings Sea salt; 2 large handfuls spinach; 3 Tbsps unsalted butter; 828 milliliters chicken stock or vegetable stock, preferably homemade

Artichoke And Spinach Barley Risotto is a vegetarian side dish. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 11g of fat, and a total of 269 calories. A mixture of sea salt, garlic cloves, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.