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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Tiffany Wilson
[email protected]This recipe is a keeper! It's easy to make and always comes out delicious.
bijoy nath
[email protected]I'm not a vegetarian, but I really enjoyed this barley risotto primavera. It's a great way to get your daily dose of vegetables.
Malik Fahad
[email protected]This is a great recipe for a healthy and delicious meal. I love the combination of barley, vegetables, and herbs.
Florin Stefoni
[email protected]This recipe was a bit bland for my taste. I think it could have used more seasoning or maybe some different vegetables.
Left Toe
[email protected]I love the combination of barley and vegetables in this recipe. It's a hearty and flavorful dish that's perfect for a cold night.
Allen Allen
[email protected]This recipe was a bit too time-consuming for me. I think it would be better suited for a weekend meal when I have more time to cook.
Usama Aqil
[email protected]I'm not a fan of barley, but I thought I would give this recipe a try. I was pleasantly surprised! The barley was cooked perfectly and the vegetables were flavorful. I would definitely make this again.
Yaw Dansoh
[email protected]This recipe is a great way to use up leftover vegetables. I had some broccoli, carrots, and peas that I needed to use up, so I made this risotto. It was delicious and my family loved it.
hellen mbambalo
[email protected]This was my first time making risotto and it turned out great! I followed the recipe exactly and it was delicious. The barley was cooked perfectly and the vegetables were still crisp. I will definitely be making this again.
technical Qaisrani
[email protected]I love this recipe! It's so easy to make and always comes out delicious. I usually add some extra vegetables, like zucchini or spinach, and it always turns out great.
AVA Ava
[email protected]I'm not a vegetarian, but I really enjoyed this barley risotto primavera. The vegetables were cooked perfectly and the sauce was flavorful. I would definitely make this again.
Shafeeq Ahmed
[email protected]This recipe was a bit too bland for my taste. I think it could have used more seasoning or maybe some different vegetables. The barley was also a bit mushy.
Ajayitoyin Temitope
[email protected]I'm not a huge fan of barley, but this recipe changed my mind. The barley was cooked perfectly and had a nice chewy texture. The vegetables were also cooked well and the sauce was flavorful. Overall, this was a great dish.
Tarique Morgan
[email protected]This is one of my favorite risotto recipes. It's so easy to make and always comes out delicious. I love the combination of barley and vegetables, and the lemon zest adds a nice touch of brightness.
itumeleng ngwenya
[email protected]I tried this recipe last night and it turned out great! The barley was cooked perfectly and the vegetables were still crisp and flavorful. I added a bit of extra Parmesan cheese and it was delicious.
Corien Stapelberg
[email protected]This barley risotto primavera was a delightful dish! The combination of barley, vegetables, and herbs created a flavorful and satisfying meal. I especially enjoyed the addition of lemon zest, which brightened up the dish and added a touch of freshnes