Vegetarian Barley Risotto

Based on rice risotto, this dish is a flavorful, healthy, and filling entree. It is also more nutritious than Arborio risotto because it's a good source of fiber and whole grain and is full of vegetables. I invented it to satisfy my meat-loving family on my Meatless Monday and it was a great success!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 265 Calories

Ingredients

• ½ cup water
• 2 tablespoons olive oil
• 2 carrots, shredded
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• ½ onion, chopped
• 4 cups vegetable stock
• 1 head broccoli, cut into florets
• 1 zucchini, shredded
• 1 bay leaf, or more to taste
• 1 ½ cups barley
• 1 yellow squash, shredded

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add barley; cook and stir it is light brown and smells nutty, about 10 minutes.

Step 2

Stir 2 cups vegetable stock and bay leaf into the pot; bring to a boil. Simmer until most of the stock is absorbed, about 10 minutes. Add 1 cup stock and broccoli. Reduce heat and simmer, covered, until most of the stock is absorbed, about 10 minutes.

Step 3

Stir remaining 1 cup stock, zucchini, yellow squash, carrots, water, salt, and pepper into the pot. Simmer until stock is mostly absorbed and broccoli is soft, about 5 minutes. Discard bay leaf.