Barley Risotto With Eggplant And Tomatoes Recipe

Name: Barley Risotto With Eggplant And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0.
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 400u00b0 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; saute 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.

890

kcal

Calories

Fat

Carbs

104

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 14 ingredients. The key ingredients include: 6 cups (1/2-inch) diced eggplant, 1 pint cherry tomatoes, 3 tablespoons olive oil, divided, 1/2 teaspoon black pepper, divided, and more.

Yes, Barley Risotto With Eggplant And Tomatoes falls under the Vegetarian 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 With Eggplant And Tomatoes

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