Barley Risotto with Summer Vegetables

Name: Barley Risotto with Summer Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters dry white wine; 59 milliliters chopped fresh basil; 2 garlic cloves, minced; 57 grams 1/2 cup crumbled goat cheese; 237 milliliters (1/2-inch) cut green beans; 2 Tbsps olive oil, divided; 237 milliliters finely chopped orange bell pepper; 296 milliliters uncooked pearl barley; 2 teaspoons salt; 118 milliliters minced shallots; 473 milliliters chopped seeded peeled tomato (about 2 medium); 1 liters water; 237 milliliters finely chopped yellow squash

Barley Risotto with Summer Vegetables is a vegetarian side dish. This recipe makes 6 servings with 257 calories, 7g of protein, and 7g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. A mixture of tomato, shallots, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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

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Water

Salt

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Sauce Pan

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add squash, bell pepper, and green beans to pan; saut 6 minutes or until tender. Set aside.

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Bell Pepper

Green Beans

Squash

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Frying Pan

Heat remaining 4 teaspoons oil in a large saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add shallots and garlic to pan; cook 3 minutes, stirring frequently.

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Shallot

Garlic

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Frying Pan

Add barley; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

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Barley

Wine

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).

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Water

Add squash mixture, and cook 2 minutes, stirring constantly.

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Squash

Remove from heat, and stir in tomato and basil. Top with the goat cheese.

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Goat Cheese

Tomato

Basil

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

118milliliters

dry white wine 59milliliters

chopped fresh basil 2

garlic cloves, minced 57grams

1/2 cup crumbled goat cheese 237milliliters

(1/2-inch) cut green beans 2Tbsps

olive oil, divided 237milliliters

finely chopped orange bell pepper 296milliliters

uncooked pearl barley 2teaspoons

salt 118milliliters

minced shallots 473milliliters

chopped seeded peeled tomato (about 2 medium)1liters

water 237milliliters

finely chopped yellow squash

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.