Barley Vegetable Risotto
Barley Vegetable Risotto is the perfect late-summer into fall comfort meal! Hearty pearled barley and caramelized roasted vegetables soak up the rich flavor of the broth and crushed tomatoes before this dish is finished off with Parmesan cheese for that classic creamy risotto texture. This recipe is freezer-friendly, so you can make up a big batch and always have a cozy dinner ready!
Servings: 6
Ingredients
- 1/4 cup extra virgin olive oil divided
- 1 medium zucchini quartered lengthwise and sliced into 1/2-inch slices
- 1 medium yellow squash quartered lengthwise and sliced into 1/2-inch slices
- 1 large red bell pepper seeded and membranes removed, cut into 1/2-inch square pieces
- 1 cup (heaping) cherry tomatoes left whole
- Salt and freshly ground black pepper to taste
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 1/2 cups pearled barley rinsed
- 1/3 cup dry white wine
- 3-4 cups vegetable broth or chicken broth (or as needed)
- 1 can (15-ounce) crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 1/4 cup chopped fresh basil plus more for garnish
Instructions
- Preheat oven to 425 degrees. Place the zucchini, yellow squash, bell pepper, and tomatoes on a rimmed baking sheet. Drizzle with half the olive oil and season with salt and black pepper to taste.
- Roast for 20-25 minutes or until softened and lightly browned. Set aside.
- Meanwhile, heat the remaining olive oil over medium-high heat in a large skillet or saute pan.
- Add the onion, reduce heat to medium-low, and cook for 5-7 minutes or until it softens.
- Add the garlic and cook briefly or until aromatic, 5-10 seconds.
- Add the barley and stir until it's coated with oil and lightly toasted, approximately 1 minute.
- Add the wine, bring to a boil and cook until the wine is almost evaporated, 1-2 minutes. Lower heat to medium.
- Add approximately 2 cups of vegetable (or chicken) broth, crushed tomatoes, and Italian seasoning. Simmer uncovered, stirring occasionally until the broth is absorbed, 5-7 minutes.
- Repeat with another cup of the vegetable (or chicken) broth. Simmer, stirring occasionally until the broth is absorbed, 5-7 minutes. Test the barley to determine doneness. If it's tender but still has some "bite" to it, it's done. If not, add more of the remaining broth and continue cooking for another 5-7 minutes or until the barley is tender but still al dente.
- Stir in the roasted vegetables, grated Parmesan cheese, and basil.
- Season with salt and pepper to taste.
- Serve in bowls garnished with additional Parmesan and more fresh basil.
Notes
SUBSTITUTIONS:
- May use farro in place of barley.
Nutrition
Serving: 1 | Calories: 342kcal | Carbohydrates: 49g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 619mg | Potassium: 514mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1.565IU | Vitamin C: 58mg | Calcium: 146mg | Iron: 2mg