Barley Risotto with Summer Vegetables

Regular olive oil is a good choice for sautéing vegetables--it adds a mild olive oil flavor and can stand up to higher-heat cooking. It also coats the barley grains so they don't clump. Try other summer vegetables in this satisfying side dish, such as corn, zucchini, or even lima beans.


6 servings (serving size: 1 1/3 cups risotto and about 1 1/2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 28 %
Fat 8.2 g
Satfat 2.7 g
Monofat 4 g
Polyfat 0.9 g
Protein 7.9 g
Carbohydrate 42 g
Fiber 8.9 g
Cholesterol 7 mg
Iron 2.2 mg
Sodium 653 mg
Calcium 67 mg


6 cups water
1 1/2 teaspoons salt
2 tablespoons olive oil, divided
1 cup finely chopped yellow squash
1 cup finely chopped orange bell pepper
1 cup (1/2-inch) cut green beans
1/2 cup minced shallots
2 garlic cloves, minced
1 1/4 cups uncooked pearl barley
1/2 cup dry white wine
2 cups chopped seeded peeled tomato (about 2 medium)
1/4 cup chopped fresh basil
1/2 cup (2 ounces) crumbled goat cheese


Combine 6 cups water and salt in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper, and green beans to pan; sauté 6 minutes or until tender. Set aside.

Heat remaining 4 teaspoons oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring frequently. Add barley; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add water mixture, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next (about 45 minutes total). Add squash mixture, and cook 2 minutes, stirring constantly. Remove from heat, and stir in tomato and basil. Top with the goat cheese.

August 2007