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.

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 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.

Barley Risotto With Summer Vegetables

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