"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
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.
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.
Very yummy, I only used zucchini-approx. 1 cup. I never use pearl barley I only use Hull-less Barley which is a nice whole grain. I let the whole grain barley cook for much longer than pearl barley, so approx. 60 min and the w/out cover for 10 more.
Such a delicious recipe. I substituted olive oil for vegetable oil and vegetable broth for chicken broth, and it turned out extremely flavorful.
* 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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