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.
Provided by Jen
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 873.3 mg, Sugar 3.2 g
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Maxamed Cabdi
[email protected]Loved it!
Pranto Sharif
[email protected]This was an interesting take on risotto. The barley added a nice nutty flavor and the vegetables were a great addition.
Andjelani Kapela
[email protected]Overall, I thought this was a good recipe. The barley was cooked well and the vegetables were flavorful. I would definitely make it again.
Yared Tariku
[email protected]I would have liked more vegetables in this risotto. It was a bit too heavy on the barley for my taste.
Rosa Sanchez
[email protected]This risotto was a great way to use up some leftover vegetables. It was easy to make and very flavorful.
Mudassar Ahmad
[email protected]I'm not a big fan of barley, but I was pleasantly surprised by this dish. The barley was cooked perfectly and the vegetables were delicious.
Darron
[email protected]The barley took a bit longer to cook than the recipe stated, but it was worth the wait. The finished dish was creamy and flavorful.
Sanjaya Kumara
[email protected]This risotto was a bit bland for my taste. I think I would have preferred a more flavorful broth or some additional herbs and spices.
DB_ Daniyal
[email protected]I made this for a dinner party and it was a hit! Everyone loved the unique flavor and texture of the barley. It was also a great way to sneak in some extra vegetables.
Angel Gomez
[email protected]This was a delicious and easy-to-make recipe. The vegetables were perfectly cooked and the barley was creamy and flavorful. Will definitely be making this again!
Muhammad Shraft Ali
[email protected]Loved the combination of barley and vegetables in this risotto. It was a light and healthy meal that was still filling. Will definitely be making it again.
bubbathegreat76
[email protected]Followed the recipe and it turned out great! The barley was cooked perfectly and the vegetables were still crisp-tender. The lemon zest and Parmesan cheese added a nice touch of flavor.
Proffessa lynn
[email protected]This barley risotto primavera was a delightful dish that combined the heartiness of barley with the freshness of spring vegetables. The addition of lemon zest and Parmesan cheese added a bright and savory touch, making it a well-balanced and flavorfu