adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Farmers' Market Barley Risotto
Farmers' Market Barley Risotto
0 Likes
Prep Time:
1 hour 15 minutes
Total Time:
1 hour 15 minutes
Elevate your risotto with nutty barley and abundant veggies!
Ingredients:
  • 1 tablespoon olive oil
  • 1 medium bell pepper, coarsely chopped (1 cup)
  • 2 cups chopped fresh mushrooms (4 oz)
  • 1 cup frozen corn
  • 1 cup uncooked medium pearled barley
  • 1/4 cup dry white wine or Progresso™ chicken broth (from 32-oz carton)
  • 2 cups roasted vegetable stock or Progresso™ chicken broth (from 32-oz carton)
  • 3 cups water
  • 1 1/2 cups grape tomatoes, cut in half (if large, cut into quarters)
  • 2/3 cup shredded Parmesan cheese
  • 3 tablespoons chopped fresh or 1 teaspoon dried basil leaves
  • 1/2 teaspoon pepper
Instructions:
  • Heat oil in a 4-quart Dutch oven over medium heat. Sauté onion, bell pepper, mushrooms, and corn for about 5 minutes, stirring often, until the onion is crisp-tender. Stir in barley and cook for about 1 minute to coat.
  • Pour in the wine and 1/2 cup of vegetable stock. Cook for 5 minutes, stirring occasionally, until the liquid is nearly absorbed. Continue adding the rest of the stock and 3 cups of water gradually, about 1/2 to 3/4 cup at a time, stirring often until absorbed.
  • Fold in the juicy tomatoes, 1/3 cup of savory cheese, fresh basil, and a dash of pepper. Simmer until warm throughout. Finish with a generous sprinkle of the remaining 1/3 cup of cheese on top.

Similar Recipes