Healthy & Delicious: Barley Risotto

Name: Healthy & Delicious: Barley Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 medium carrot, peeled and chopped fine; 237 milliliters dry white wine; 1 teaspoon minced fresh thyme leaves; 6 servings Ground black pepper; 946 milliliters low-sodium chicken broth; 1 teaspoon olive oil; 1 medium onion, chopped fine; 237 milliliters ounces grated Parmesan cheese (about; 355 milliliters pearl barley, rinsed; 6 servings Salt; 1 Tbsp unsalted butter; 946 milliliters water

You can never have too many main course recipes, so give Healthy & Delicious: Barley Risotto a try. This recipe makes 6 servings with 334 calories, 14g of protein, and 8g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up ground pepper, wine, water, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Bring the broth and water to a simmer in a medium saucepan; reduce the heat to the lowest possible setting and cover to keep warm.

Ingredients you will need

Broth

Water

Equipment you will use

Sauce Pan

Meanwhile, combine the onion, carrot, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Increase the heat to medium, add the barley, and cook, stirring frequently, until lightly browned and aromatic, about 4 minutes. Stir in the wine and continue to cook, stirring frequently, until the wine has been completely absorbed by the barley, about 3 minutes.

Ingredients you will need

Vegetable

Barley

Carrot

Onion

Salt

Wine

Cooking Oil

Equipment you will use

Sauce Pan

Stir in the thyme and 3 cups of the warm broth and simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 20 to 22 minutes. Stir in 2 more cups of the warm broth and continue to simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 15 to 20 minutes longer.

Ingredients you will need

Broth

Thyme

Equipment you will use

Frying Pan

Continue to cook the risotto, stirring frequently and adding 1/2 cup of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 5 to 6 minutes), until the grains of barley are cooked through but still somewhat firm in the center, about 25 minutes. Off the heat, stir in the Parmesan and butter, and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper