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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
1 teaspoon vegetable oil |
2 carrots, diced |
1 zucchini, diced |
3 small yellow squash, diced |
4 1/2 cups chicken broth |
1 teaspoon vegetable oil |
1 small onion, diced |
2 teaspoons minced garlic |
1 teaspoon dried thyme |
1 cup pearl barley |
2 tablespoons butter (optional) |
1/2 cup grated parmesan cheese |
salt and freshly ground black pepper to taste |
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.
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