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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 453
  • Fat: 20.3g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 9.9g
  • Polyunsaturated fat: 4.6g
  • Protein: 14.5g
  • Carbohydrate: 57.5g
  • Fiber: 15.5g
  • Cholesterol: 7mg
  • Iron: 3.4mg
  • Sodium: 697mg
  • Calcium: 93mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 3. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
  4. 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.
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