Barley Risotto With Summer Vegetables Recipe

Name: Barley Risotto With Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1 1/2 teaspoons salt; 2 tablespoons olive oil, divided; 1 cup finely chopped yellow squash; 1 cup finely chopped orange bell pepper; 1 cup (1/2-inch) cut green beans; 1/2 cup minced shallots; 2 garlic cloves, minced; 1 1/4 cups uncooked pearl barley; 1/2 cup dry white wine; 2 cups chopped seeded peeled tomato (about 2 medium); 1/4 cup chopped fresh basil; 1/2 cup (2 ounces) crumbled goat cheese

Servings: persons

6 cups water
1 1/2 teaspoons salt
2 tablespoons olive oil, divided
1 cup finely chopped yellow squash
1 cup finely chopped orange bell pepper
1 cup (1/2-inch) cut green beans
1/2 cup minced shallots
2 garlic cloves, minced
1 1/4 cups uncooked pearl barley
1/2 cup dry white wine
2 cups chopped seeded peeled tomato (about 2 medium)
1/4 cup chopped fresh basil
1/2 cup (2 ounces) crumbled goat cheese

1
Combine 6 cups water and salt in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
2
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper, and green beans to pan; saute 6 minutes or until tender. Set aside.
3
Heat remaining 4 teaspoons oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring frequently. Add barley; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add water mixture, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next (about 45 minutes total). Add squash mixture, and cook 2 minutes, stirring constantly. Remove from heat, and stir in tomato and basil. Top with the goat cheese.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 cups water, 1 1/2 teaspoons salt, 2 tablespoons olive oil, divided, 1 cup finely chopped yellow squash, and more.

Yes, Barley Risotto With Summer Vegetables falls under the General 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.

That's it — enjoy your meal!

Barley Risotto With Summer Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions