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Barley Risotto Primavera

Jen

"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 cals
Original recipe yields 6 servings

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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 g fat; 48.7 g carbohydrates; 8.2 g protein; 20 mg cholesterol; 873 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 22 Ratings

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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.

Made this with arboro rice instead of barley. It certainly was not bad. I just didn't really care for the zucchini in this recipe. I've already lade risotto with leeks and with spinach, and pref...