Ingredients for Barley Risotto
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup mushrooms, chopped
- 1 cup pearl barley
- 1/2 cup dry white wine (optional)
- 3 cups hot vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup frozen peas
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1/2 cup grated Romano cheese
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How to Make Barley Risotto
- 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).
- Add 1 cup of your favorite roasted vegetables (e.g., mushrooms, bell peppers, zucchini), chopped, and cook until lightly browned (about 5-7 minutes).
- Stir in 1 cup pearl barley and cook for 5 minutes, stirring frequently, until lightly toasted.
- 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.
- 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.
- 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.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
4g
Carbs
20g
