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 caloriescarbohydrate: 48.7 gcholesterol: 19.8 mgfat: 8.6 gfiber: 8.3 gprotein: 8.2 gsaturatedFat: 4 gservingSize: -sodium: 873.3 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Barley Risotto Primavera
Directions
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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.
Heat chicken broth in a large saucepan over medium heat, reduce heat to low and keep warm.
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.
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.