Barley Risotto With Eggplant And Tomatoes

Name: Barley Risotto With Eggplant And Tomatoes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons black pepper, divided; 1 pint cherry tomatoes; 118 milliliters dry white wine; 1 liters (1/2-inch) diced eggplant; 59 milliliters thinly sliced fresh basil; 2 teaspoons minced garlic; 57 grams 1/2 cup crumbled soft goat cheese; 3 Tbsps olive oil, divided; 355 milliliters finely chopped onion; 237 milliliters uncooked pearl barley; 59 milliliters pine nuts, toasted; 0 teaspoons salt; 473 milliliters water

Barley Risotto With Eggplant And Tomatoes is a vegetarian recipe with 4 servings. This side dish has 467 calories, 12g of protein, and 20g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of pepper, olive oil, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a pretty expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 40 minutes.