Barley Risotto Primavera Recipe - Allrecipes.com
Barley Risotto Primavera Recipe
  • READY IN 1 hr

Barley Risotto Primavera

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Heat 1 teaspoon vegetable oil in a large skillet over medium heat; cook and stir carrots 2 to 3 minutes. Add zucchini and yellow squash; cook until tender, 5 to 10 minutes.
  2. Heat chicken broth in a large saucepan over medium heat; reduce heat to low and keep warm.
  3. Heat 1 teaspoon vegetable oil in a separate large skillet over medium heat; cook and stir onion until lightly browned and tender, about 10 minutes. Add garlic and thyme; cook until fragrant, 1 to 2 minutes. Cook and stir barley into onion mixture until lightly toasted, 2 to 3 minutes.
  4. Pour about 2 cups warm broth into barley mixture; reduce heat to low, and simmer, stirring occasionally, until broth is absorbed, 5 to 10 minutes. Add remaining broth, 1/2 cup at a time, allowing broth to absorb before each addition, until barley is tender, 15 to 20 minutes. Stir in carrot mixture, butter, and Parmesan cheese until cheese melts, 1 to 2 minutes. Season with salt and black pepper.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2012

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.

 
Most Helpful Critical Review
Aug 06, 2013

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.

 
Jul 29, 2012

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.

 
Jul 28, 2012

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.

 
Jul 14, 2013

i used romano instead of parmesan and it turned out very good. but the cooking time was def a lot longer than an hour

 
Jan 01, 2014

Not as "easy" as I had hoped bc of prep time and constant attention, but still simple. You definitely dont need to be precise with measurements, and the broth is excessive,

 
Oct 05, 2013

Surprisingly good.

 
Aug 08, 2013

Risotto always takes time and attention but it is always delicious.

 

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Nutrition

  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 48.7 g
  • 16%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 938 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Jen
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