Rating: 4.5 stars
17 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 2009

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Credit: Photo: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

  • 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.

Nutrition Facts

453 calories; fat 20.3g; saturated fat 4.2g; mono fat 9.9g; poly fat 4.6g; protein 14.5g; carbohydrates 57.5g; fiber 15.5g; cholesterol 7mg; iron 3.4mg; sodium 697mg; calcium 93mg.
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