Looking for a hearty, healthy and delicious meal that's easy to make? Look no further than this creamy vegetable and barley risotto recipe. Packed with flavor and nutrients, it's sure to satisfy even the pickiest of eaters.
Ingredients:
- 1 cup pearled barley
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1/2 cup frozen peas
- 1/2 cup grated parmesan cheese
- 1/4 cup heavy cream
- Salt and pepper, to taste
Instructions:
- In a large saucepan, bring the vegetable broth to a simmer.
- In a separate saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until they are softened and fragrant, about 3-4 minutes.
- Add the diced carrot and zucchini to the onion and garlic mixture and continue to sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the barley and cook for 2-3 minutes, until the grains are lightly toasted.
- Add the simmering vegetable broth to the barley mixture, one ladleful at a time, stirring constantly until the broth is absorbed before adding the next ladleful. Continue this process until the barley is tender and the risotto is creamy, about 30-40 minutes.
- Stir in the frozen peas, grated parmesan cheese, and heavy cream. Cook until the peas are heated through and the cheese is melted, about 2-3 minutes.
- Season with salt and pepper to taste.
Serve the creamy vegetable and barley risotto hot, garnished with fresh parsley and additional parmesan cheese if desired. This dish is perfect as a main course or as a side dish to accompany your favorite protein. Enjoy!
