Vegetarian Barley Risotto Recipe

Name: Vegetarian Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 onion, chopped; 2 cloves garlic, minced; 1 1/2 cups barley; 4 cups vegetable stock; 1 bay leaf, or more to taste; 1 head broccoli, cut into florets; 1 zucchini, shredded; 1 yellow squash, shredded; 2 carrots, shredded; 1/2 cup water; salt and ground black pepper to taste

Servings: persons

2 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 1/2 cups barley
4 cups vegetable stock
1 bay leaf, or more to taste
1 head broccoli, cut into florets
1 zucchini, shredded
1 yellow squash, shredded
2 carrots, shredded
1/2 cup water
salt and ground black pepper to taste

1
Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add barley; cook and stir it is light brown and smells nutty, about 10 minutes.
2
Stir 2 cups vegetable stock and bay leaf into the pot; bring to a boil. Simmer until most of the stock is absorbed, about 10 minutes. Add 1 cup stock and broccoli. Reduce heat and simmer, covered, until most of the stock is absorbed, about 10 minutes.
3
Stir remaining 1 cup stock, zucchini, yellow squash, carrots, water, salt, and pepper into the pot. Simmer until stock is mostly absorbed and broccoli is soft, about 5 minutes. Discard bay leaf.

181

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 onion, chopped, 2 cloves garlic, minced, 1 1/2 cups barley, and more.

Yes, Vegetarian Barley Risotto 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.

Vegetarian Barley Risotto

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