UA Recipe Collection

Barley Risotto

Summary

Yield
4 Servings
SourceTerri McKeown (2004)
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

4 T
olive oil
1
onion (small, finely chopped)
1 c
pearl barley
1⁄2 c
red bell pepper (finely chopped)
1⁄2 c
celery (finely chopped)
1 c
zucchini (finely chopped)
2 c
chicken broth
 
salt (to taste)
 
pepper (freshly ground, to taste)
2 T
Parmesan cheese (or Parmigiano-Reggiano cheese, freshly grated)

Instructions

In a large saucepan over medium heat, heat the olive oil. Add the onion and cook, stirring frequently, until tender, about 5 minutes. Raise the heat to medium-high and add the barley. Cook, stirring constantly, for 1 minute. Stir in half of the remaining vegetables and cook for 1 minute more. Add all the broth and bring to a simmer. Cover and cook for 20 minutes. Add salt, pepper and the remaining vegetables. Cook, uncovered, for 10 minutes more, or until the liquid has evaporated and the barley is tender. Remove from heat. Stir in the cheese and serve immediately.