Description
This Pearl Barley Vegetable Risotto is a hearty and wholesome twist on the classic risotto, using pearl barley for a nutty flavor and chewy texture. Packed with colorful vegetables and aromatic herbs, this dish is both nutritious and comforting.
Ingredients
Units
Scale
Ingredients:
- 1 cup pearl barley
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the Barley: Rinse the pearl barley under cold water. In a saucepan, bring the vegetable broth to a simmer.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until fragrant.
- Add Vegetables: Stir in the carrot, zucchini, and red bell pepper. Cook until slightly softened.
- Cook the Barley: Add the pearl barley to the skillet. Stir to coat with the vegetables.
- Simmer: Begin adding the warm broth, one ladle at a time, stirring frequently until absorbed.
- Finish: Once the barley is cooked through and creamy, stir in thyme, Parmesan cheese, salt, and pepper.
- Serve: Spoon the risotto into bowls, garnish with additional Parmesan if desired. Enjoy!
Notes
Notes:
- This risotto is versatile – feel free to add your favorite vegetables or herbs.
- For a vegan version, simply omit the Parmesan cheese or use a vegan alternative.
- You can add a splash of white wine for extra flavor, if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 5mg
