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Barley Risotto Primavera

Rated as 4.58 out of 5 Stars
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"Easy to make and bursting with flavor, this risotto uses barley instead of rice for an extra nutritional punch. This is a hearty and filling meat-free alternative to the usual skillet meals."
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Ingredients

1 h servings 296
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Heat chicken broth in a large saucepan over medium heat; reduce heat to low and keep warm.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • Substitute vegetable broth to make this dish vegetarian.

Nutrition Facts


Per Serving: 296 calories; 8.6 48.7 8.2 20 873 Full nutrition

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Reviews

Read all reviews 20
  1. 26 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very good! All of my young kids and husband ate it up. I did just mince all the veggies, onion, and garlic and sauteed them together in olive oil.

Most helpful critical review

Made the recipe as written. It basically met expectations: tastes like barley with some veggies. It's a good, healthful side dish, which is what I was looking for, but I probably won't make it a...

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Very good! All of my young kids and husband ate it up. I did just mince all the veggies, onion, and garlic and sauteed them together in olive oil.

Great way to use some of your garden veges. I too started it out on low (after adding the initial 2 c of broth), but bumped the heat up to medium low after ~30min. It does take longer than 20 mi...

Great recipe. I am always looking for more healthy but equally tasty versions of my family's favorite recipes. My husband's risotto is hands-down the best I've ever had, but we all came back f...

Made the recipe as written. It basically met expectations: tastes like barley with some veggies. It's a good, healthful side dish, which is what I was looking for, but I probably won't make it a...

i used romano instead of parmesan and it turned out very good. but the cooking time was def a lot longer than an hour

So good. I have never rated a recipe before, but this was so good I had to. I was afraid I would be the only one at the table to like it. But low and behold my husband, 4 and 1 year old loved i...

Not as "easy" as I had hoped bc of prep time and constant attention, but still simple. You definitely dont need to be precise with measurements, and the broth is excessive,

Such a delicious recipe. I substituted olive oil for vegetable oil and vegetable broth for chicken broth, and it turned out extremely flavorful.

Very tasty. The parmesan added extra zest.