Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2007

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

262 calories; calories from fat 28%; fat 8.2g; saturated fat 2.7g; mono fat 4g; poly fat 0.9g; protein 7.9g; carbohydrates 42g; fiber 8.9g; cholesterol 7mg; iron 2.2mg; sodium 653mg; calcium 67mg.
Advertisement