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Barley Risotto Primavera

Barley Risotto Primavera
Barley Risotto Primavera requires approximately 35 minutes from start to finish. This recipe serves 4. One portion of this dish contains around 26g of protein, 14g of fat, and a total of 754 calories. This recipe covers 41% of your daily requirements of vitamins and minerals. If you have onion, 2 bell pepper, salt, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a Mediterranean main course.

Instructions

1
Heat oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
2
Add carrot and onion, and cook 45 minutes until onion begins to brown.
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CarrotCarrot
OnionOnion
3
Add garlic and thyme; cook 1 minute or until fragrant.
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GarlicGarlic
ThymeThyme
4
Reduce heat to medium; stir in barley and white wine (if using) or 1/2 cup broth; cook 1 minute or until liquid is absorbed.
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White WineWhite Wine
BarleyBarley
BrothBroth
5
Add zucchini, bell peppers, and 3/4 cup broth; cook 45 minutes, stirring occasionally, until liquid is absorbed.
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Bell PepperBell Pepper
ZucchiniZucchini
BrothBroth
6
Add remaining 3/4 cup broth; cook until vegetables are tender and most of liquid has been absorbed.
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VegetableVegetable
BrothBroth
7
Add 1/4 teaspoon salt and freshly ground black pepper.
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Ground Black PepperGround Black Pepper
SaltSalt
8
Stir in peas; remove from heat.
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PeasPeas
9
Let stand 12 minutes or until peas are thawed but still bright green. Stir in Parmesan cheese just before serving.
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ParmesanParmesan
PeasPeas

Equipment

DifficultyMedium
Ready In35 m.
Servings4
Health Score100
Very Healthy
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
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