Barley Risotto Recipe

Ingredients for Barley Risotto

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• Sliced Mushrooms
• 1 cup pearl barley
• 1/2 cup dry white wine (optional)
• Vegetable Stock
• Diced Tomato
• 1/2 cup frozen peas
• Salt And Pepper
• Romano Cheese

How to Make Barley Risotto

1. Heat 2 tablespoons olive oil in a large pan over medium heat. Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until softened (about 5 minutes).
2. Add 1 cup of your favorite roasted vegetables (e.g., mushrooms, bell peppers, zucchini), chopped, and cook until lightly browned (about 5-7 minutes).
3. Stir in 1 cup pearl barley and cook for 5 minutes, stirring frequently, until lightly toasted.
4. Pour in 1/2 cup dry white wine (optional) and let it evaporate slightly. Add 3 cups of hot vegetable broth, 1 (14.5 ounce) can of diced tomatoes (undrained), 1 teaspoon salt, and 1/2 teaspoon black pepper.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally. Add more broth if needed to maintain a creamy consistency.
6. Stir in 1/2 cup frozen peas and simmer for an additional 10-15 minutes, or until the barley is tender and the liquid is absorbed. Stir in 1/2 cup grated Parmesan cheese (or other hard cheese), and season with additional salt and pepper to taste.