Barley Risotto Primavera

Barley Risotto Primavera
Photo by Jim Bathie

Ingredients

  • ½ red bell pepper, chopped (about 3/4 cup)
  • 2 carrots, peeled and chopped (about 2/3 cup)
  • ½ cup finely chopped onion
  • ¼ teaspoon salt
  • 3 cups cooked quick-cooking barley
  • ½ teaspoon dried thyme
  • 1 small zucchini, chopped (about 1 cup)
  • + 8 more ingredients
    • freshly ground black pepper
    • 1 ½ to 2 cups low sodium vegetable broth, divided
    • ¾ cup grated Parmesan cheese
    • ½ cup white wine (optional)
    • 2 tablespoons olive oil
    • 2 garlic cloves, minced
    • ½ yellow bell pepper, chopped (about 3/4 cup)
    • 1 ½ cups frozen peas

1. Heat oil in a large nonstick skillet over medium-high heat. Add carrot and onion, and cook 4 to 5 minutes until onion begins to brown. Add garlic and thyme; cook 1 minute until fragrant. 2. Reduce heat to medium; stir in barley and white wine (if using) or 1/2 cup broth. Cook 1 minute until l...

View full recipe at My Recipes

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