Vegetable Barley Risotto
A delicious side dish to pair with your favorite steak or roast! This "risotto" features zucchini, shallots and tomatoes in a tender barley mixture.
-
25
min -
4
SERVINGS -
180
Cal -
6 g
Protein
Ingredients & Cooking
Ingredients:
- 3/4 cup quick-cooking barley
- 1 cup coarsely chopped zucchini
- 1/4 cup minced shallots
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
- 3/4 cup chopped tomatoes
- 1/4 teaspoon pepper
Cooking:
- Heat large stockpot over medium heat until hot. Add barley and cook, stirring until lightly toasted, about 5 minutes. Add zucchini, shallots, oil and garlic; cook about 3 minutes until zucchini is crisp tender.
- Stir in 3/4 cup of broth. Bring to a simmer. Cook 5 minutes until liquid is almost absorbed. Add remaining broth; return to simmer and continue cooking 7 to 9 minutes or until barley is tender. Stir in tomatoes and pepper.
Safe Handling Tips
Nutrition Information
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Vegetable Barley Risotto |
Vegetable Barley Risotto |
A delicious side dish to pair with your favorite steak or roast! This "risotto" features zucchini, shallots and tomatoes in a tender barley mixture.
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