Barley Risotto Primavera Recipe

Name: Barley Risotto Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 carrots, peeled and chopped (about 2/3 cup); 1/2 cup finely chopped onion; 2 garlic cloves, minced; 1/2 teaspoon dried thyme; 3 cups cooked quick-cooking barley; 1/2 cup white wine (optional); 1 small zucchini, chopped (about 1 cup); 1/2 red bell pepper, chopped (about 3/4 cup); 1/2 yellow bell pepper, chopped (about 3/4 cup); 1 1/2 to 2 cups low sodium vegetable broth, divided; 1/4 teaspoon salt; freshly ground black pepper; 1 1/2 cups frozen peas; 3/4 cup grated Parmesan cheese

Servings: persons

2 tablespoons olive oil
2 carrots, peeled and chopped (about 2/3 cup)
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon dried thyme
3 cups cooked quick-cooking barley
1/2 cup white wine (optional)
1 small zucchini, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 3/4 cup)
1/2 yellow bell pepper, chopped (about 3/4 cup)
1 1/2 to 2 cups low sodium vegetable broth, divided
1/4 teaspoon salt
freshly ground black pepper
1 1/2 cups frozen peas
3/4 cup grated Parmesan cheese

1
Heat oil in a large nonstick skillet over medium-high heat. Add carrot and onion, and cook 4 to 5 minutes until onion begins to brown. Add garlic and thyme; cook 1 minute until fragrant.
2
Reduce heat to medium; stir in barley and white wine (if using) or i1/2 cup broth. Cook 1 minute until liquid is absorbed. Add zucchini, bell peppers, and i1/2 cup broth; cook 4 to 5 minutes, stirring occasionally, until liquid is absorbed. Add remaining i1/2 cup broth; cook until vegetables are tender and most of the liquid has been absorbed. Season with i1/2 teaspoon salt and freshly ground black pepper.
3
Stir in peas; remove from heat. Let risotto rest 1 to 2 minutes until peas are thawed but still bright green. Stir in Parmesan cheese just before serving.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 carrots, peeled and chopped (about 2/3 cup), 1/2 cup finely chopped onion, 2 garlic cloves, minced, and more.

Yes, Barley Risotto Primavera falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Risotto Primavera

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