Savory Barley Vegetable Risotto
This Savory Barley Vegetable Risotto is a delightful and nutritious alternative to traditional rice risotto, perfectly crafted to utilize leftover vegetables. The nutty flavor of barley is complemented by hearty mushrooms, sweet peas, and fresh diced tomatoes, creating a colorful and flavorful dish. Ideal as a side to accompany roasted meats or as a satisfying vegetarian main course, this recipe is versatile and can easily be doubled for larger gatherings. Enjoy the comforting creaminess topped with grated Romano cheese, making every bite a delightful experience.
N/A
Servings
180
Calories
12
Ingredients
Ingredients
olive oil
1 (tablespoon)
garlic
2 (cloves, minced)
onion
1/2 (chopped)
mushrooms
1 (cup, sliced)
barley
1 1/2 (cups)
white wine
1/4 (cup)
vegetable stock
4 (cups (plus additional if needed))
tomato
1 (cup, fresh diced)
peas
1 (cup)
salt
to taste
pepper
to taste
grated Romano cheese
to taste
Instructions
1
In a large saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
2
Stir in the sliced mushrooms and cook until they release their moisture and start to brown, approximately 5 minutes.
3
Add the barley to the mixture, stirring continuously for about 5 minutes until it is lightly toasted.
4
Pour in the white wine and let it simmer for 1-2 minutes until the liquid is mostly evaporated.
5
Add in 3 cups of vegetable stock, diced tomatoes, and season with salt and pepper. Stir well and bring the mixture to a boil.
6
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 25 minutes, stirring occasionally to prevent sticking.
7
After 25 minutes, add the peas and any additional broth if the risotto seems too dry. Continue to simmer uncovered for another 10-15 minutes until the barley is tender.
8
Finally, stir in the grated Romano cheese, adjusting the seasoning with more salt and pepper to taste. Serve hot, garnished with extra cheese if desired.
Nutrition Information
3g
Fat
30g
Carbs
6g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Barley Vegetable Risotto?
This dish is a nutritious and flavorful alternative to traditional rice risotto that uses barley for a nutty texture combined with mushrooms, peas, and tomatoes.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses vegetable stock and plant-based grains.
How many calories are in a serving of this barley risotto?
There are 180 calories per serving of this dish.
What are the primary vegetables used in this recipe?
The main vegetables included are mushrooms, onions, fresh tomatoes, and peas.
How much fiber does this dish provide?
Each serving contains 5g of dietary fiber.
Can I use this recipe for meal prep?
Yes, this recipe is tagged for meal prep and stores well for future meals.
What is the total fat content?
This recipe contains 3g of fat per serving.
How long should I sauté the onions and garlic?
Sauté the chopped onion and minced garlic for 2-3 minutes until they are softened and fragrant.
Why should I toast the barley?
Toasting the barley for about 5 minutes helps develop its nutty flavor before liquids are added.
What kind of cheese is used in this recipe?
The recipe calls for grated Romano cheese to add creaminess and saltiness.
Is the white wine necessary?
White wine is used for deglazing the pan and adds a layer of acidity, though it can be replaced with more broth if preferred.
How much vegetable stock is needed?
You will need 4 cups of vegetable stock, plus a little extra if the risotto becomes too dry.
When do I add the peas?
Add the peas after the barley has simmered covered for 25 minutes.
Can this recipe be doubled?
Yes, the recipe is versatile and can easily be doubled for larger gatherings.
What is the protein content?
This dish provides 6g of protein per serving.
How should I cook the mushrooms?
Cook the sliced mushrooms for approximately 5 minutes until they release moisture and start to brown.
What is the carbohydrate count?
There are 30g of carbohydrates per serving.
How long does the barley need to simmer initially?
The barley should simmer covered on low heat for 25 minutes.
Do I need to stir the risotto constantly?
Unlike rice risotto, you only need to stir this occasionally to prevent sticking while it simmers.
Can I use canned tomatoes?
The recipe specifies 1 cup of fresh diced tomatoes for the best flavor.
What type of mushrooms should I use?
The recipe calls for 1 cup of sliced mushrooms; button, cremini, or shiitake work well.
How do I know when the risotto is finished?
The risotto is ready when the barley is tender and most of the liquid has been absorbed into a creamy consistency.
What should I serve with barley risotto?
It works perfectly as a side for roasted meats or as a standalone vegetarian main course.
Is this recipe considered healthy?
Yes, it is tagged as healthy due to its high fiber, low fat, and nutrient-dense vegetable content.
How much garlic is required?
The recipe uses 2 cloves of minced garlic.
Should the pan be covered or uncovered?
Cover the pan for the first 25 minutes of simmering, then leave it uncovered for the final 10-15 minutes.
What is the serving size?
While the exact serving size isn't specified, the recipe uses 1.5 cups of dry barley which usually serves 4-6 people.
Can I use Parmesan instead of Romano?
Yes, Parmesan is a great substitute for Romano cheese if you prefer a milder flavor.
What tags are associated with this recipe?
Tags include barley, vegetarian, risotto, grains, comfort food, healthy, easy recipes, side dish, and meal prep.
How much olive oil is used?
One tablespoon of olive oil is used to sauté the aromatics.