Vegetarian Barley Risotto recipe
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Ingredients
- 2 tablespoons olive oil ½ onion, chopped 2 cloves garlic, minced 1 ½ cups barley 4 cups vegetable stock 1 bay leaf, or more to taste 1 head broccoli, cut into florets 1 zucchini, shredded 1 yellow squash, shredded 2 carrots, shredded ½ cup water salt and ground black pepper to taste
Nutrition Info
- 264.6 caloriescarbohydrate: 46 gcholesterol: : -fat: 6.3 gfiber: 11.7 gprotein: 8.9 gsaturatedFat: 0.9 gservingSize: -sodium: 373.7 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Barley Risotto
Directions
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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.
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.
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.