Barley Vegetable Risotto

By Melvin Jones

 

Yields1 Serving
 6 cups veggie broth
 1 tbsp fresh parsley
 ½ tsp fresh thyme.
 1 tsp lemon juice
  cup canola oil
 1 lb pearl barley
 1 zucchini, medium dice
 1 yellow squash, medium dice
 1 carrot, medium dice
 1 red onion, medium dice
 1 clove garlic, chopped
 ¼ cup whole unsalted butter
 Salt and pepper to taste
1

Bring vegetable broth to a simmer

2

Add barley and vegetables to sauté pan cooked vegetables until translucent

3

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

4

As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy

5

Add butter and herbs as the last step for more flavor and creaminess to risotto. Seasoned with salt and pepper

Ingredients

 6 cups veggie broth
 1 tbsp fresh parsley
 ½ tsp fresh thyme.
 1 tsp lemon juice
  cup canola oil
 1 lb pearl barley
 1 zucchini, medium dice
 1 yellow squash, medium dice
 1 carrot, medium dice
 1 red onion, medium dice
 1 clove garlic, chopped
 ¼ cup whole unsalted butter
 Salt and pepper to taste

Directions

1

Bring vegetable broth to a simmer

2

Add barley and vegetables to sauté pan cooked vegetables until translucent

3

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

4

As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy

5

Add butter and herbs as the last step for more flavor and creaminess to risotto. Seasoned with salt and pepper

Barley Vegetable Risotto