Vegetable Barley Risotto Recipe

Name: Vegetable Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken broth; 1/8 cup canola oil; 1 pound bag pearl barley; 1 zucchini, medium dice; 1 yellow squash, medium dice; 1 carrot, medium dice; 1 red onion, medium dice; 1 bay leaf; 1 clove garlic, chopped; 1/4 cup whole unsalted butter

Servings: persons

6 cups chicken broth
1/8 cup canola oil
1 pound bag pearl barley
1 zucchini, medium dice
1 yellow squash, medium dice
1 carrot, medium dice
1 red onion, medium dice
1 bay leaf
1 clove garlic, chopped
1/4 cup whole unsalted butter

1
Bring chicken broth to a simmer.
2
In a separate large saucepan on an adjacent burner, heat the oil and add barley.
3
Lightly saute: you actually are toasting the barley.
4
Add vegetables to the barley and saute them until translucent.
5
Add bay leaf and garlic.
6
Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley.
7
As the mixture absorbs the broth, ladle more into the pot.
8
When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy.
9
Add butter as the last step for more flavor and creaminess to risotto.

788

kcal

Calories

Fat

Carbs

113

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 10 ingredients. The key ingredients include: 6 cups chicken broth, 1/8 cup canola oil, 1 pound bag pearl barley, 1 zucchini, medium dice, and more.

Yes, Vegetable Barley Risotto 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.

Vegetable Barley Risotto

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