Barley Risotto Primavera

Barley Risotto Primavera

12 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Jen
Recipe by  Jen

“Easy to make and bursting with flavor, this risotto uses barley instead of rice for an extra nutritional punch. This is a hearty and filling meat-free alternative to the usual skillet meals.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Heat 1 teaspoon vegetable oil in a large skillet over medium heat; cook and stir carrots 2 to 3 minutes. Add zucchini and yellow squash; cook until tender, 5 to 10 minutes.
  2. Heat chicken broth in a large saucepan over medium heat; reduce heat to low and keep warm.
  3. Heat 1 teaspoon vegetable oil in a separate large skillet over medium heat; cook and stir onion until lightly browned and tender, about 10 minutes. Add garlic and thyme; cook until fragrant, 1 to 2 minutes. Cook and stir barley into onion mixture until lightly toasted, 2 to 3 minutes.
  4. Pour about 2 cups warm broth into barley mixture; reduce heat to low, and simmer, stirring occasionally, until broth is absorbed, 5 to 10 minutes. Add remaining broth, 1/2 cup at a time, allowing broth to absorb before each addition, until barley is tender, 15 to 20 minutes. Stir in carrot mixture, butter, and Parmesan cheese until cheese melts, 1 to 2 minutes. Season with salt and black pepper.

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Reviews (12)

Rate This Recipe
hejhog100
5

hejhog100

Very good! All of my young kids and husband ate it up. I did just mince all the veggies, onion, and garlic and sauteed them together in olive oil.

Stacey McG
5

Stacey McG

Great way to use some of your garden veges. I too started it out on low (after adding the initial 2 c of broth), but bumped the heat up to medium low after ~30min. It does take longer than 20 min for the barley to absorb all the broth. You don't want to rush the barley too much. The consistency, taste, and golden color are great.

Errin L.
4

Errin L.

Great recipe. I am always looking for more healthy but equally tasty versions of my family's favorite recipes. My husband's risotto is hands-down the best I've ever had, but we all came back for seconds on this one, too (even my 16-month-old). I made it with minor revisions: (1) I used olive oil instead of vegetable oil for sauteing the onion (grabbed it on accident). (2) I used ~4.5c chicken broth, and probably ~2-3c vegetable broth. (3) I added ~1 Tbsp of mascarpone cheese along with the knob of butter and parmesan at the end. (4) I skipped the dried thyme and black pepper, and didn't add salt at all (it didn't need it). My hubby and 5-year-old skipped the veggies (I kept them on the side), but the littlest one and I gobbled them up. It took me longer than 20 min to make (more like 1-1.5h). I started it out on low (after adding the initial 2 c of broth), but bumped the heat up to medium low after ~30min on my husband's suggestion. It helped. The barley was perfectly done at the end - slightly chewy, and a lovely caramel color.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 296 cal
  • 15%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 48.7 g
  • 16%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

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