Barley Risotto Primavera

Barley Risotto Primavera

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.

Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
297 Calories

Recipe Instructions

Step 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.
Step 2
Heat chicken broth in a large saucepan over medium heat; reduce heat to low and keep warm.
Step 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.
Step 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.
Barley Risotto Primavera
Barley Risotto Primavera

Ingredients

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

Categories

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