Tuesday, October 1, 2013

Weight Watchers Barley-Asparagus "Risotto" with Balsamic Vinegar

Last week, I tried to be better with eating healthy.  I tried a few new recipes but I wanted to go with an oldie but goodie.  The Weight Watchers Barley-Asparagus "Risotto" with Balsamic Vinegar is just that an old recipe but absolutely amazing!
For the recipe you will need:

2 tsp olive oil
1 medium uncooked onion minced
1 cup uncooked barley (quick-cooking variety)
3 cups fat free chicken broth
1/2 pound of asparagus (trimmed and cut into 2 inch pieces)
1/4 cup of chives, sliced (I used green onions)
1 1/2 TBSP of Balsamic Vinegar
1/8 tsp of table salt
1/8 tsp of pepper
2 TBSP of Parmesan cheese


  • Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more.
  • Add broth, cover and simmer over low heat for 8 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve. Yields about 1 cup per serving.

I cup of "risotto" is 4 points.  I served this on the side of a chicken breast.

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