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Jim Bathie

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
4 (1 3/4 cups) servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add carrot and onion, and cook 4 to 5 minutes until onion begins to brown. Add garlic and thyme; cook 1 minute until fragrant.

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  • Reduce heat to medium; stir in barley and white wine (if using) or � cup broth. Cook 1 minute until liquid is absorbed. Add zucchini, bell peppers, and � cup broth; cook 4 to 5 minutes, stirring occasionally, until liquid is absorbed. Add remaining � cup broth; cook until vegetables are tender and most of the liquid has been absorbed. Season with � teaspoon salt and freshly ground black pepper.

  • Stir in peas; remove from heat. Let risotto rest 1 to 2 minutes until peas are thawed but still bright green. Stir in Parmesan cheese just before serving.

Source

The CarbLovers Diet

Nutrition Facts

380 calories; fat 14g; saturated fat 4g; mono fat 5g; poly fat 1g; protein 16g; carbohydrates 50g; fiber 9g; cholesterol 15mg; sodium 620mg.
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