ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Barley Risotto with Eggplant and Tomatoes

Photo: Photo: Randy Mayor
Yield 4 servings (serving size: 1 1/4 cups risotto, 2 tablespoons cheese, 1 tablespoon basil, and 1 tablespoon nuts)

Ingredients

  • 6 cups (1/2-inch) diced eggplant
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon black pepper, divided
  • 5 cups fat-free, less-sodium chicken broth
  • 2 cups water
  • 1 1/2 cups finely chopped onion
  • 1 cup uncooked pearl barley
  • 2 teaspoons minced garlic
  • 1/2 cup dry white wine
  • 1/4 teaspoon salt
  • 1/2 cup (2 ounces) crumbled soft goat cheese
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup pine nuts, toasted

Nutrition Information

  • calories 453
  • fat 20.3 g
  • satfat 4.2 g
  • monofat 9.9 g
  • polyfat 4.6 g
  • protein 14.5 g
  • carbohydrate 57.5 g
  • fiber 15.5 g
  • cholesterol 7 mg
  • iron 3.4 mg
  • sodium 697 mg
  • calcium 93 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine eggplant, tomatoes, 2 tablespoons oil, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until tomatoes begin to collapse and eggplant is tender.

  3. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

  4. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to brown. Stir in barley and garlic; cook 1 minute. Add wine; cook 1 minute or until liquid almost evaporates, stirring constantly. Add 1 cup broth mixture to pan; bring to a boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total). Gently stir in eggplant mixture, remaining 1/4 teaspoon pepper, and salt. Top with cheese, basil, and nuts.