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Creamy Barley Risotto

Creamy Barley Risotto

Nutrition Facts

Serving Size
Amount Per Serving
Calories 670
% Daily Value
Total Fat 34g
52%
Saturated Fat 18g
90%
Cholesterol 70mg
23%
Sodium 2020mg
84%
Total Carbohydrate 72mg
24%
Dietary Fiber 13g
52%
Protein 20g
40%
Vitamin A %
Vitamin C %
Calcium 350%
Iron %
Total Time

50 min.

Serving & Size

1/12 recipe

Add To Pantry

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
vegetable broth, divided 3 L 12 cups
Campbell’s® Signature Golden Broccoli and Cheese Condensed Soup
1.5 L
6 cups

A rich soup made with chunks of broccoli, fresh cream and a smooth blend of velvety cheese.

butter, divided 250 mL 1 cup
diced onions 375 mL 1 1/2 cups
minced garlic 45 mL 3 tbsp
barley 1 L 4 cups
salt 1 mL 1/4 tsp
dry white wine 250 mL 1 cup
peas 500 mL 2 cups
shaved Parmesan cheese 375 mL 1 1/2 cup
chopped fresh parsley 175 mL 3/4 cup
Instructions
1. Heat broth in large saucepan set over medium-high heat; reduce heat to low to maintain heat. In a separate large saucepan, heat broccoli and cheese soup; reduce heat to low to maintain heat.
2. Melt 1/4 cup (60 mL) butter in large saucepan or rondeau set over medium heat; sauté onions and garlic for about 5 minutes or until tender and fragrant. Add barley and salt; stir to combine. Add wine; cook for about 3 minutes or until reduced by half. Set aside.

Recipe Tip

  1. Add 6 cups (1.5 L) hot vegetable broth; stir to combine and bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, for 30 to 35 minutes or until barley is just tender. Stir in Signature Golden Broccoli and Cheese Condensed Soup; cook over medium heat for 5 to 6 minutes or until heated through. Remove from heat; keep warm for service. Makes 12 cups / 3 L risotto.

    Serving: Heat 1 tbsp (15 mL) butter in small saucepan set over medium heat. Ladle 1/3 cup (75 mL) barley mixture into pan. Add 1 cup (250 mL) hot vegetable broth and ½ cup (125 mL) Broccoli and Cheese Condensed Soup into pan. Cook, stirring frequently, for 3 to 5 minutes or until barley is tender and creamy, adding heaping 2 tbsp (30 mL) peas in last 2 minutes of cooking. Stir in 1 tbsp (15 mL) shaved Parmesan cheese. Ladle into serving bowl; sprinkle with additional 1 tbsp (15 mL) Parmesan cheese and 1 tbsp (15 mL) parsley.
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