Creamy Lemon Risotto Bowl with Barley, Spinach, and Broccoli dinner ⏱ 35 min 85.0 g carbs / portion (estimated) vegetarian glutenmilk Portions 🖨 Print 236.59 ml barley 14.79 ml olive oil 1 piece onion 2 pieces garlic 236.59 ml arborio rice 118.29 ml white wine 946.35 ml vegetable broth 1 piece lemon 473.18 ml spinach 1 piece broccoli 118.29 ml parmesan cheese salt to taste pepper to taste 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 with oil 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 Bowl with Barley, Spinach, and Broccoli arborio rice white wine vegetable broth lemon spinach broccoli parmesan cheese salt pepper fresh herb
