Barley Risotto Primavera

Jim Bathie

4 (1 3/4 cups) servings


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2 tablespoons olive oil
2 carrots, peeled and chopped (about 2/3 cup)
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon dried thyme
3 cups cooked quick-cooking barley
1/2 cup white wine (optional)
1 small zucchini, chopped (about 1 cup)
1/2 red bell pepper, chopped (about 3/4 cup)
1/2 yellow bell pepper, chopped (about 3/4 cup)
1 1/2 to 2 cups low sodium vegetable broth, divided
1/4 teaspoon salt
freshly ground black pepper
1 1/2 cups frozen peas
3/4 cup grated Parmesan cheese


Prep: 15 Minutes
Cook: 20 Minutes

1. Heat oil in a large nonstick skillet over medium-high heat. Add carrot and onion, and cook 4 to 5 minutes until onion begins to brown. Add garlic and thyme; cook 1 minute until fragrant.

2. Reduce heat to medium; stir in barley and white wine (if using) or � cup broth. Cook 1 minute until liquid is absorbed. Add zucchini, bell peppers, and � cup broth; cook 4 to 5 minutes, stirring occasionally, until liquid is absorbed. Add remaining � cup broth; cook until vegetables are tender and most of the liquid has been absorbed. Season with � teaspoon salt and freshly ground black pepper.

3. Stir in peas; remove from heat. Let risotto rest 1 to 2 minutes until peas are thawed but still bright green. Stir in Parmesan cheese just before serving.

Created date

June 2010

Nutritional Information

Calories 380
Fat 14 g
Satfat 4 g
Monofat 5 g
Polyfat 1 g
Protein 16 g
Carbohydrate 50 g
Fiber 9 g
Cholesterol 15 mg
Sodium 620 mg
4.1 g