Barley Risotto Primavera

Barley Risotto Primavera

14
Jen 0

"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

1 h servings 296 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 873 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • Substitute vegetable broth to make this dish vegetarian.

Reviews

14
  1. 19 Ratings

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Most helpful positive review

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

Made the recipe as written. It basically met expectations: tastes like barley with some veggies. It's a good, healthful side dish, which is what I was looking for, but I probably won't make it a...

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 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 mi...

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 f...

Made the recipe as written. It basically met expectations: tastes like barley with some veggies. It's a good, healthful side dish, which is what I was looking for, but I probably won't make it a...

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

So good. I have never rated a recipe before, but this was so good I had to. I was afraid I would be the only one at the table to like it. But low and behold my husband, 4 and 1 year old loved i...

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,

I had less barley on hand than I thought and no other grains in the house. I did find a package of ramen, crushed it up & added that to the barley. Since I used less barley, I used less stock. I...

Surprisingly good.