Albacore and Barley Risotto

Albacore and Barley Risotto
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    Recipe Yield: 4

55 minutes

Barley replaces Arborio rice in this twist of the classic Italian risotto.

Ingredients:

  • 2 cans (4.5 oz. each) StarKist Selects® Solid Albacore in Extra Virgin Olive Oil, chunked but not drained
  • 48 oz. chicken broth, low fat, low sodium
  • 1 Tbsp. olive oil
  • 1 cup diced onion
  • 1 tsp. minced garlic
  • 1 cup white wine
  • 1 cup pearled barley
  • ¼ cup grated parmesan cheese
  • 1 lb. asparagus, trimmed and cut in 1 inch pieces (~ 2cups)
  • 4 oz. sliced mushrooms (optional)

Directions:

  • Place chicken broth in large sauce pan. Simmer over low heat
  • Heat olive oil in a sauté pan over medium low heat. Add onions and cook, stirring occasionally until translucent.
  • Add barley and garlic and toss to coat the barley with the oil. Add wine and stir until all the liquid is soaked up.
  • Add 1 cup of broth and stir until liquid is soaked up. Continue adding broth this way until the barely is almost tender.
  • While the barley is cooking add the asparagus pieces to the simmering broth and cook until just crisp tender and bright green.
  • Remove from the broth, run cold water over them to stop the cooking and hold until barely is almost done.
  • When adding the last cup of broth also stir in the asparagus and cook until the final liquid is soaked up.
  • Stir in parmesan cheese and toss in the tuna pieces and combine gently.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.