Barley Risotto Primavera

Name: Barley Risotto Primavera
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 15
Cuisine: Mediterranean, Italian, European
Ingredients: 15 servings freshly ground black pepper; 158 milliliters carrots, peeled and chopped (about; 1 teaspoons dried thyme; 2 garlic cloves, minced; 2 Tbsps olive oil; 118 milliliters finely chopped onion; 177 milliliters grated Parmesan cheese; 355 milliliters frozen peas; 710 milliliters cooked quick-cooking barley; 0 teaspoons salt; 355 milliliters low sodium vegetable broth, divided; 237 milliliters small zucchini, chopped (about

You can never have too many Mediterranean recipes, so give Barley Risotto Primaveran a try. One serving contains 201 calories, 7g of protein, and 4g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 15. From preparation to the plate, this recipe takes around 35 minutes. Head to the store and pick up 2 bell pepper, vegetable broth, onion, and a few other things to make it today.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add carrot and onion, and cook 4 to 5 minutes until onion begins to brown.

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Carrot

Onion

Add garlic and thyme; cook 1 minute until fragrant.

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Garlic

Thyme

Reduce heat to medium; stir in barley and white wine (if using) or cup broth. Cook 1 minute until liquid is absorbed.

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White Wine

Barley

Broth

Add zucchini, bell peppers, and cup broth; cook 4 to 5 minutes, stirring occasionally, until liquid is absorbed.

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Bell Pepper

Zucchini

Broth

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.

Ingredients you will need

Ground Black Pepper