Vegetarian Barley Risotto recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

2 tablespoons olive oil
½ onion, chopped
2 cloves garlic, minced
1 ½ 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
½ cup water
salt and ground black pepper to taste

Nutrition Info

264.6 calories
carbohydrate: 46 g
cholesterol: : -
fat: 6.3 g
fiber: 11.7 g
protein: 8.9 g
saturatedFat: 0.9 g
servingSize: -
sodium: 373.7 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

Based on rice risotto, this dish is a flavorful, healthy, and filling entree. It is also more nutritious than Arborio risotto because it's a good source of fiber and whole grain and is full of vegetables. I invented it to satisfy my meat-loving family on my Meatless Monday and it was a great success!

Do you like the recipe? Share this tasty recipe!