By Mayo Clinic Staff

Dietitian's tip:

This hearty risotto is best with seasonable vegetables. Try summer squash, butternut squash, carrots or peppers. If you don't have wine, you can use more broth or water.

Number of servings

Serves 8


  1. 1 teaspoon olive oil
  2. 1 cup finely diced onion
  3. 3 cups cooked barley
  4. 1 tablespoon minced garlic
  5. 2 cups low-sodium chicken stock
  6. 1 cup white wine
  7. 3 cups sliced crimini mushrooms
  8. 2 cups chopped asparagus
  9. 2 cups cherry tomatoes, halved
  10. 1 1/2 tablespoons chopped fresh thyme
  11. 1/2 cup finely grated Parmesan cheese
  12. 1/2 cup half-and-half
  13. 1/2 teaspoon kosher salt
  14. 1/4 teaspoon ground black pepper


Heat a medium saute pan over medium-high heat. Add the oil and spread around pan. Add the onion and saute until soft. Add the cooked barley and garlic to the pan. Pour in 1/2 cup of the chicken stock, stirring continuously. Once all the liquid is absorbed, add in 1/2 cup of the white wine, stirring continuously until all the liquid is absorbed. Continue the same process, adding 1/2 cup of chicken stock followed by 1/2 cup of wine, until 1/2 cup of chicken stock remains. Add the mushrooms, asparagus, tomatoes and thyme. Cook until the vegetables have softened, then add the last 1/2 cup of chicken stock. Once all the liquid is absorbed, add the Parmesan cheese, half-and-half, salt and pepper. Reduce heat to low and stir to combine.

Nutritional analysis per serving

Serving size: 3/4 cup

  • Calories 185
  • Total fat 4 g
  • Saturated fat 2 g
  • Trans fat 0 g
  • Monounsaturated fat 1 g
  • Cholesterol 10 mg
  • Sodium 248 mg
  • Total carbohydrate 26 g
  • Dietary fiber 4 g
  • Total sugars 4 g
  • Protein 7 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

May 13, 2016