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Recipes

Creamy Barley Risotto

Made With:

Soups

Signature Golden Broccoli and Cheese

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

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Tip

• Barley mixture can be made in advance and refrigerated for up to 1 day before service.

• For an alcohol-free option, white wine can be replaced with a mixture of equal parts water and lemon juice.

Tips:

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 %
Iron %

Total Time

65 min.

Serving & Size

1/12 recipe

Nutrition Facts

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 %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
vegetable broth, divided 12 cups 3  L
Campbell’s® Signature Golden Broccoli and Cheese Condensed Soup 6 cups 1 1/2  L
butter, divided 1 cup 250  mL
diced onions 1 1/2 cups 375  mL
minced garlic 3 tbsp 45  mL
barley 4 cups 1  L
salt 1/4 tsp 1  mL
dry white wine 1 cup 250  mL
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.
Ingredients Weight Measure
Weight Measure
peas 2 cups 500  mL
shaved Parmesan cheese 1 1/2 cup 375  mL
chopped fresh parsley 3/4 cup 175  mL
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.
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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