Barley Risotto with Eggplant and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 cups (1/2-inch) diced eggplant |
1 pint cherry tomatoes |
3 tablespoons olive oil, divided |
1/2 teaspoon black pepper, divided |
5 cups fat-free, less-sodium chicken broth |
2 cups water |
1 1/2 cups finely chopped onion |
1 cup uncooked pearl barley |
2 teaspoons minced garlic |
1/2 cup dry white wine |
1/4 teaspoon salt |
1/2 cup (2 ounces) crumbled soft goat cheese |
1/4 cup thinly sliced fresh basil |
1/4 cup pine nuts, toasted |
Directions:
1. Preheat oven to 400°.
2. Combine eggplant, tomatoes, 2 tablespoons oil, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until tomatoes begin to collapse and eggplant is tender.
3. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
4. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to brown. Stir in barley and garlic; cook 1 minute. Add wine; cook 1 minute or until liquid almost evaporates, stirring constantly. Add 1 cup broth mixture to pan; bring to a boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total). Gently stir in eggplant mixture, remaining 1/4 teaspoon pepper, and salt. Top with cheese, basil, and nuts.
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