- Calories 380
- Fat 14g
- Satfat 4g
- Monofat 5g
- Polyfat 1g
- Protein 16g
- Carbohydrate 50g
- Fiber 9g
- Cholesterol 15mg
- Sodium 620mg
- 4.1g
Barley Risotto Primavera
Jim Bathie
How to Make It
Step 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.
Step 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.
Step 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.
The CarbLovers Diet
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