Description
This Barley Vegetable Risotto is a hearty and wholesome twist on the classic risotto, using pearled barley instead of rice. Roasted summer vegetables like zucchini, yellow squash, bell pepper, and cherry tomatoes bring vibrant flavors and textures, complemented by a rich tomato and broth base. Finished with Parmesan cheese and fresh basil, this creamy, comforting dish is perfect for late summer or fall meals. It’s freezer-friendly and full of nutritious ingredients for a satisfying dinner.
Ingredients
Scale
Vegetables
- 1 medium zucchini (quartered lengthwise and sliced into 1/2-inch slices)
- 1 medium yellow squash (quartered lengthwise and sliced into 1/2-inch slices)
- 1 large red bell pepper (seeded and membranes removed, cut into 1/2-inch square pieces)
- 1 cup (heaping) cherry tomatoes (left whole)
- Salt and freshly ground black pepper (to taste)
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
Liquids and Broth
- 1/3 cup dry white wine
- 3-4 cups vegetable broth or chicken broth (as needed)
- 1 can (15-ounce) crushed tomatoes
Grains and Seasonings
- 1 1/2 cups pearled barley (rinsed)
- 1 teaspoon Italian seasoning
Oils and Cheese
- 1/4 cup extra virgin olive oil (divided)
- 1/2 cup freshly grated Parmesan cheese (plus more for serving)
- 1/4 cup chopped fresh basil (plus more for garnish)
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 425°F (220°C). Arrange zucchini, yellow squash, red bell pepper, and cherry tomatoes on a rimmed baking sheet. Drizzle with half of the olive oil and season with salt and freshly ground black pepper. Roast for 20-25 minutes until the vegetables are softened and lightly browned. Remove from the oven and set aside.
- Sauté Aromatics: While the vegetables roast, heat the remaining olive oil over medium-high heat in a large skillet or sauté pan. Add the finely chopped onion, reduce heat to medium-low, and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 5-10 seconds until fragrant.
- Toast Barley: Stir in the rinsed pearled barley, coating it with the oil and cooking it until lightly toasted, about 1 minute. This step enhances the nutty flavor of the barley.
- Add Wine: Pour in the dry white wine and bring to a boil. Cook for 1-2 minutes until the wine is almost completely evaporated. Then lower the heat to medium.
- Simmer with Broth and Tomatoes: Add 2 cups of the vegetable or chicken broth, crushed tomatoes, and Italian seasoning. Simmer uncovered, stirring occasionally, until the liquid is mostly absorbed, about 5-7 minutes.
- Continue Cooking Barley: Add another cup of broth and continue to simmer and stir until absorbed, about another 5-7 minutes. Taste the barley for doneness; it should be tender but still slightly firm to the bite (al dente). If more time is needed, add additional broth and cook for another 5-7 minutes until the desired texture is achieved.
- Combine Roasted Vegetables and Finish: Stir the roasted vegetables, freshly grated Parmesan cheese, and chopped basil into the barley mixture. Season with salt and pepper to taste.
- Serve: Spoon the risotto into bowls and garnish with extra Parmesan cheese and fresh basil leaves. Serve warm and enjoy this creamy, comforting dish.
Notes
- Barley Vegetable Risotto is a perfect transition dish from late summer into fall, combining seasonal vegetables with the hearty texture of barley.
- The recipe is freezer-friendly; prepare a large batch and freeze portions for easy, comforting meals later.
- Adjust the amount of broth as needed to achieve the desired creamy, yet al dente texture.
- For a vegetarian or vegan version, use vegetable broth and substitute Parmesan with a plant-based cheese alternative or nutritional yeast.
- To add protein, consider stirring in cooked beans, lentils, or diced chicken at the end.
Nutrition
- Serving Size: 1 cup
- Calories: 342 kcal
- Sugar: 6 g
- Sodium: 619 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 6 mg
