How to Make Barley Risotto Primavera - A Step-by-Step Guide

Barley Risotto Primavera is a hearty and delicious dish that brings together the rich flavors of Italian risotto with the wholesome goodness of barley and fresh spring vegetables. This recipe is a wonderful way to enjoy the abundance of seasonal produce and create a satisfying meal that's perfect for any occasion.

Barley risotto, or "orzotto" as it's known in Italy, is a comforting and nutritious alternative to traditional rice-based risotto. Barley has a satisfying chewy texture and ...

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Ingredients

  • 1 teaspoon vegetable oil
  • 2 carrots, diced
  • 1 zucchini, diced
  • 3 small yellow squash, diced
  • 4 ½ cups chicken broth or vegetable broth
  • 1 teaspoon vegetable oil
  • 1 small onion, diced
  • 2 teaspoons minced garlic
  • 1 teaspoon dried thyme
  • 1 cup pearl barley
  • 2 tablespoons butter (Optional)
  • ½ cup grated Parmesan cheese
  • salt and freshly ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Heat 1 teaspoon vegetable oil in a large skillet over medium heat; cook and stir carrots 2 to 3 minutes. Add zucchini and yellow squash; cook until tender, 5 to 10 minutes.
  • Heat chicken broth in a large saucepan over medium heat; reduce heat to low and keep warm.
  • Heat 1 teaspoon vegetable oil in a separate large skillet over medium heat; cook and stir onion until lightly browned and tender, about 10 minutes. Add garlic and thyme; cook until fragrant, 1 to 2 minutes. Cook and stir barley into onion mixture until lightly toasted, 2 to 3 minutes.
  • Pour about 2 cups warm broth into barley mixture; reduce heat to low, and simmer, stirring occasionally, until broth is absorbed, 5 to 10 minutes. Add remaining broth, 1/2 cup at a time, allowing broth to absorb before each addition, until barley is tender, 15 to 20 minutes. Stir in carrot mixture, butter, and Parmesan cheese until cheese melts, 1 to 2 minutes. Season with salt and black pepper.
  • Nutrition

    297 cal.

    • Total Fat: 9g
    • Saturated Fat: 4g
    • Cholesterol: 20mg
    • Sodium: 873mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 8g
    • Total Sugars: 3g
    • Protein: 8g
    • Vitamin C: 16mg
    • Calcium: 130mg
    • Iron: 3mg
    • Potassium: 506mg