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Creamy Lemon Risotto Bowl with Barley, Spinach, and Broccoli

Creamy lemon risotto with barley, bright and tangy in every bite.
Tender broccoli and wilted spinach bring cozy green goodness.
Finish with Parmesan for a silky, comforting bowl you’ll crave.

dinner ⏱ 35 min 420 kcal / portion 85.0 g carbs / portion (estimated) vegetarian glutenmilk

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Creamy Lemon Risotto Bowl with Barley, Spinach, and Broccoli
v7 · rb0e705f985 20260727Z1751 237 ml barley 8.9 g olive oil 184 g arborio rice 118 ml white wine 946 ml vegetable broth 49.7 g parmesan cheese fresh herb to taste 🍳 cook barley according to package instructions 🍳 heat olive oil in a large pot 🍳 sauté onion and garlic until soft 🌀 stir arborio rice until well coated 🌀 stir in white wine until mostly absorbed ladle in vegetable broth gradually until creamy and al dente 🔪 stir in lemon juice and zest, spinach, broccoli, and cooked barley until wilted and tender 🍳 remove from heat and stir in Parmesan until creamy 🌀 season with salt and pepper to taste 🍽 garnish with fresh herbs and serve Creamy Lemon Risotto 🎉 1 piece onion 2 pieces garlic 1 piece lemon 61.5 g spinach 1 piece broccoli salt to taste pepper to taste onion, garlic arborio rice white wine vegetable broth lemon, spinach, broccoli parmesan cheese salt, pepper fresh herb
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Preparation steps

  1. cook barley according to package instructions
  2. heat olive oil in a large pot
  3. sauté onion and garlic until soft
  4. stir arborio rice until well coated
  5. stir in white wine until mostly absorbed
  6. ladle in vegetable broth gradually until creamy and al dente
  7. stir in lemon juice and zest, spinach, broccoli, and cooked barley until wilted and tender
  8. remove from heat and stir in Parmesan until creamy
  9. season with salt and pepper to taste
  10. garnish with fresh herbs and serve

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