Barley Risotto Primavera recipe

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Ingredients

1 teaspoon vegetable oil
2 carrots, diced
1 zucchini, diced
3 small yellow squash, diced
4 ½ cups chicken broth or vegetable broth
1 teaspoon vegetable oil
1 small onion, diced
2 teaspoons minced garlic
1 teaspoon dried thyme
1 cup pearl barley
2 tablespoons butter
½ cup grated Parmesan cheese
salt and freshly ground black pepper to taste

Nutrition Info

296.5 calories
carbohydrate: 48.7 g
cholesterol: 19.8 mg
fat: 8.6 g
fiber: 8.3 g
protein: 8.2 g
saturatedFat: 4 g
servingSize: -
sodium: 873.3 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 teaspoon vegetable oil in a large skillet over medium heat, cook and stir carrots 2 to 3 minutes. Add zucchini and yellow squash, cook until tender, 5 to 10 minutes.

  2. Heat chicken broth in a large saucepan over medium heat, reduce heat to low and keep warm.

  3. Heat 1 teaspoon vegetable oil in a separate large skillet over medium heat, cook and stir onion until lightly browned and tender, about 10 minutes. Add garlic and thyme, cook until fragrant, 1 to 2 minutes. Cook and stir barley into onion mixture until lightly toasted, 2 to 3 minutes.

  4. Pour about 2 cups warm broth into barley mixture, reduce heat to low, and simmer, stirring occasionally, until broth is absorbed, 5 to 10 minutes. Add remaining broth, 1/2 cup at a time, allowing broth to absorb before each addition, until barley is tender, 15 to 20 minutes. Stir in carrot mixture, butter, and Parmesan cheese until cheese melts, 1 to 2 minutes. Season with salt and black pepper.

Recipe Yield

6 servings

Recipe Note

Easy to make and bursting with flavor, this risotto uses barley instead of rice for an extra nutritional punch. This is a hearty and filling meat-free alternative to the usual skillet meals.

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