Barley Risotto with Eggplant and Tomatoes

Barley Risotto with Eggplant and TomatoesRecipe
Photo: Photo: Randy Mayor


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

Recipe from

Cooking Light

Nutritional 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


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


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.