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Barley Rissotto Primavera

Prep Time25 minutes
Cook Time35 minutes
Servings: 4
Cost: 6

Ingredients

  • 2 Carrots Diced
  • 1 Zucchini Diced
  • 1 tsp Vegetable Oil
  • 3 Yellow Squash Diced
  • 1 Onion Diced
  • 4 1/2 cups Vegetable or Chicken Broth
  • 1 tsp Thyme
  • 2 tsp Minced Garlic
  • 1 cup Pearl Barley
  • 1/2 cup Grated Parmesan
  • Salt & Pepper

Instructions

  • Ina large skillet on medium heat, warm up a teaspoon of vegetable oil.
  • Add in carrots and cook for 2 1/2 minutes.
  • Add in yellow squash and zucchini and cook for another 5 to 10 minutes, until all the vegetables are tender.
  • In a large saucepan on medium heat, warm up the chicken broth.
  • Once it is warm, lower the heat and allow it to continue to warm while doing the other steps.
  • In another skillet, warm up another teaspoon of vegetable oil on medium heat.
  • Add in onion and cook for about 10 minutes come until the onion is tender and light brown.
  • Add in thyme and garlic and cook for an additional 2 minutes.
  • Add in barley and cook for about 3 minutes, until the barley is a little toasted.
  • Add two cups of warm broth into the barley next, lower the heat, and simmer.
  • Cook for about 7 minutes, stirring every so often.
  • Add in the rest of the broth-just half a cup at once, letting the broth absorb.
  • Add in the rest of your ingredients and cook for an additional 2 minutes.