Recipe courtesy of Brian O'Reilly
and
Robert Irvine
Vegetable Barley Risotto
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 413 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 20 milligrams
- Sodium
- 950 milligrams
- Carbohydrates
- 64 grams
- Dietary Fiber
- 13 grams
- Protein
- 10 grams
- Sugar
- 3 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
6 cups chicken broth
1/8 cup canola oil
1 pound bag pearl barley
1 zucchini, medium dice
1 yellow squash, medium dice
1 carrot, medium dice
1 red onion, medium dice
1 bay leaf
1 clove garlic, chopped
1/4 cup whole unsalted butter
Directions
- Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.