Barley Risotto Primavera

Barley Risotto Primavera
  • 1 teaspoon vegetable oil
  • 2 carrots, diced
  • 1 zucchini, diced
  • 3 small yellow squash, diced
  • 4 1/2 cups chicken broth or vegetable broth
  • 1 teaspoon vegetable oil
  • 1 small onion, diced
  • 2 teaspoons minced garlic
  • 1 teaspoon dried thyme
  • 1 cup pearl barley
  • 2 tablespoons butter (optional)
  • 1/2 cup grated Parmesan cheese
  • salt and freshly ground black pepper to taste


  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.

05/14/2018
Barley Risotto Primavera, recipe PT15M PT1H 5 455 calories

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