Delicious Italian-Style Barley Risotto with Roasted Tomatoes and Basil

Looking for a healthy and delicious alternative to traditional risotto? This Italian-style barley risotto is the perfect choice! Made with hearty and nutritious barley, this dish is packed with fiber, protein, and vitamins. Add in some roasted tomatoes and fresh basil, and you've got a meal that's bursting with flavor and color.

Ingredients:

• 1 cup of barley
• 3 cups of vegetable broth
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 cup of cherry tomatoes, halved
• 1/4 cup of fresh basil, chopped
• 1/4 cup of grated parmesan cheese
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
3. Add the barley to the skillet and cook for about 2 minutes, stirring constantly.
4. Add the vegetable broth to the skillet and bring to a boil. Reduce the heat to low and let simmer for about 30 minutes, or until the barley is tender and most of the liquid has been absorbed.
5. While the barley is cooking, spread the cherry tomatoes out on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 20 minutes, or until the tomatoes are soft and golden brown.
6. Once the barley is cooked, stir in the roasted tomatoes, chopped basil, and grated parmesan cheese. Season with salt and pepper to taste.
7. Serve hot and enjoy!

Tips:

• Feel free to add in other veggies like zucchini or bell peppers for extra nutrients and flavor.
• If you don't have vegetable broth on hand, you can use chicken broth or water instead.
• This dish makes great leftovers! Store in an airtight container in the fridge for up to 3 days.