"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." — Jen
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yellow squash, diced
4 1/2 cups
grated Parmesan cheese
salt and freshly ground black pepper to taste
Great way to use some of your garden veges. I too started it out on low (after adding the initial 2 c of broth), but bumped the heat up to medium low after ~30min. It does take longer than 20 min for the barley to absorb all the broth. You don't want to rush the barley too much. The consistency, taste, and golden color are great.
16 month old and I both really liked it. Hubby hated it and wouldn't eat it. So, I went with 3 stars as the family average. Oh, and I did make two changes: I cooked the veggies in bacon grease instead of oil and used 4 squash instead of a zucchini. And I used the optional butter.
Very good! All of my young kids and husband ate it up. I did just mince all the veggies, onion, and garlic and sauteed them together in olive oil.
Great recipe. I am always looking for more healthy but equally tasty versions of my family's favorite recipes. My husband's risotto is hands-down the best I've ever had, but we all came back for seconds on this one, too (even my 16-month-old). I made it with minor revisions: (1) I used olive oil instead of vegetable oil for sauteing the onion (grabbed it on accident). (2) I used ~4.5c chicken broth, and probably ~2-3c vegetable broth. (3) I added ~1 Tbsp of mascarpone cheese along with the knob of butter and parmesan at the end. (4) I skipped the dried thyme and black pepper, and didn't add salt at all (it didn't need it). My hubby and 5-year-old skipped the veggies (I kept them on the side), but the littlest one and I gobbled them up. It took me longer than 20 min to make (more like 1-1.5h). I started it out on low (after adding the initial 2 c of broth), but bumped the heat up to medium low after ~30min on my husband's suggestion. It helped. The barley was perfectly done at the end - slightly chewy, and a lovely caramel color.
i used romano instead of parmesan and it turned out very good. but the cooking time was def a lot longer than an hour
Risotto always takes time and attention but it is always delicious.
oh my lanta...YUM
* Percent Daily Values are based on a 2,000 calorie diet.
Barley Risotto Primavera
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 77
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