Description
This Barley Vegetable Risotto is a hearty and comforting dish perfect for late summer into fall. Featuring tender pearled barley, caramelized roasted vegetables, and a rich tomato broth, it offers the creamy texture of traditional risotto with a wholesome twist. Enhanced with Parmesan cheese and fresh basil, it’s a flavorful, nutritious meal that’s also freezer-friendly for convenient future servings.
Ingredients
Scale
Vegetables
- 1 medium zucchini, quartered lengthwise and sliced into 1/2-inch slices
- 1 medium yellow squash, quartered lengthwise and sliced into 1/2-inch slices
- 1 large red bell pepper, seeded and membranes removed, cut into 1/2-inch square pieces
- 1 cup (heaping) cherry tomatoes, left whole
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/4 cup chopped fresh basil, plus more for garnish
Liquids & Broth
- 1/3 cup dry white wine
- 3-4 cups vegetable broth (or chicken broth), as needed
- 1 can (15-ounce) crushed tomatoes
Other Ingredients
- 1/4 cup extra virgin olive oil, divided
- 1 1/2 cups pearled barley, rinsed
- 1 teaspoon Italian seasoning
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Vegetables: Preheat the oven to 425°F (220°C). Place the zucchini, yellow squash, bell pepper, and cherry tomatoes on a rimmed baking sheet. Drizzle with half of the olive oil and season with salt and freshly ground black pepper. Roast for 20-25 minutes, or until the vegetables are softened and lightly browned. Remove from the oven and set aside.
- Sauté Onion and Garlic: While the vegetables roast, heat the remaining olive oil over medium-high heat in a large skillet or sauté pan. Add the finely chopped onion, reduce the heat to medium-low, and cook for 5-7 minutes until the onion softens. Add the minced garlic and cook for about 5-10 seconds until fragrant, being careful not to burn it.
- Toast the Barley: Add the rinsed pearled barley to the pan and stir continuously for approximately 1 minute to coat the barley in oil and lightly toast it.
- Deglaze with Wine: Pour in the dry white wine, bring to a boil, and cook until the wine is nearly evaporated, about 1-2 minutes. Then lower the heat to medium.
- Simmer with Broth and Tomatoes: Add about 2 cups of vegetable (or chicken) broth, the can of crushed tomatoes, and the Italian seasoning to the skillet. Simmer uncovered, stirring occasionally, until the liquid is almost absorbed, about 5-7 minutes.
- Continue Cooking Barley: Add another cup of broth and continue to simmer, stirring occasionally, for another 5-7 minutes. Check the barley’s texture; it should be tender but still slightly firm to the bite. If it needs more cooking, add more broth as necessary and continue simmering for an additional 5-7 minutes or until al dente.
- Finish with Roasted Vegetables and Cheese: Stir in the roasted vegetables, freshly grated Parmesan cheese, and chopped fresh basil. Season with salt and freshly ground black pepper to taste.
- Serve: Serve the risotto in bowls, garnished with extra Parmesan and more fresh basil for a bright, fresh finish.
Notes
- This dish is a comforting and hearty meal, perfect for transitioning from summer to fall.
- Using pearled barley provides a chewy texture and nutty flavor alternative to traditional Arborio rice in risotto.
- Feel free to substitute vegetable broth with chicken broth if preferred.
- The recipe is freezer-friendly; prepare a large batch and freeze leftovers for quick, convenient meals.
- For a vegetarian version, ensure the broth is vegetable-based and Parmesan cheese is suitable for vegetarian diets.
Nutrition
- Serving Size: 1 serving
- Calories: 342 kcal
- Sugar: 6 g
- Sodium: 619 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 6 mg
