I found it took far longer to cook the barley and get it to an appropriate risotto texture than the recipe indicated. The veggie blend was quite good - I might use that in a regular risotto but I probably won't make this recipe again.
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.
More From Cooking Light
- Calories: 262
- Calories from fat: 28%
- Fat: 8.2g
- Saturated fat: 2.7g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 0.9g
- Protein: 7.9g
- Carbohydrate: 42g
- Fiber: 8.9g
- Cholesterol: 7mg
- Iron: 2.2mg
- Sodium: 653mg
- Calcium: 67mg
- 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.
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