Barley Vegetable Risotto

Name: Barley Vegetable Risotto
Ingredients: 6 cups veggie broth; 1 tbsp fresh parsley; ½ tsp fresh thyme.; 1 tsp lemon juice; ⅛ 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

Home / Recipes / Barley Vegetable Risotto

By Melvin Jones

CategoryMain Dish, Side Dishes

Yields1 Serving

6 cups veggie broth

1 tbsp fresh parsley

½ tsp fresh thyme.

1 tsp lemon juice

⅛ 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

Bring vegetable broth to a simmer

Add barley and vegetables to sauté pan cooked vegetables until translucent

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

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

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

Ingredients