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| Vegetarian Barley Risotto |
"Based on rice risotto, this dish is a flavorful, healthy, and filling entree. It is also more nutritious than Arborio risotto because it's a good source of fiber and whole grain and is full of vegetables. I invented it to satisfy my meat-loving family on my Meatless Monday and it was a great success!"
Ingredients :
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups barley
- 4 cups vegetable stock
- 1 bay leaf, or more to taste
- 1 head broccoli, cut into florets
- 1 zucchini, shredded
- 1 yellow squash, shredded
- 2 carrots, shredded
- 1/2 cup water
- salt and ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H5M |
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- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add barley; cook and stir it is light brown and smells nutty, about 10 minutes.
- Stir 2 cups vegetable stock and bay leaf into the pot; bring to a boil. Simmer until most of the stock is absorbed, about 10 minutes. Add 1 cup stock and broccoli. Reduce heat and simmer, covered, until most of the stock is absorbed, about 10 minutes.
- Stir remaining 1 cup stock, zucchini, yellow squash, carrots, water, salt, and pepper into the pot. Simmer until stock is mostly absorbed and broccoli is soft, about 5 minutes. Discard bay leaf.
Notes :
- Substitute chicken stock for the vegetable stock if desired.
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