Barley Risotto with Mushroom, Zucchini and Peas

  • Preparation time:
  • 25 min
  • Total time:
  • 55 min
  • Makes:
  • 4 servings

( 2 ratings )

Barley Risotto with Mushroom, Zucchini and Peas
Barley stands in for rice and gives this risotto a nutty, chewy twist.

Ingredients

  • 2 cups vegetable broth
  • 2 cups water
  • 2 tbsp butter
  • 1/2 onion , finely chopped
  • 1 227-g pkg button mushrooms , sliced
  • 1 garlic clove , minced
  • 1 cup pearl barley
  • 1/2 cup frozen green peas
  • 1 zucchini , finely diced
  • 1/4 cup finely grated Parmesan

Directions

  • Bring broth and water to a boil in a large saucepan. Reduce heat to low to keep warm.
  • Melt butter in a large, wide saucepan over medium heat. Add onion and mushrooms. Cook until browned, 4 to 6 min. Stir in garlic, then barley. Cook for 1 min.
  • Add 1/2 cup broth mixture. Stir often until barley has absorbed most of the liquid, 3 to 6 min. Continue adding broth, 1/2 cup at a time, stirring often, until absorbed. Keep heat at medium to medium-low so mixture is just simmering. Stir in peas, zucchini and Parmesan. Cook until zucchini is tender-crisp, 2 to 3 min. Season with pepper. Garnish with more Parmesan, if desired.

Originally published in the Today’s Parent September 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.

Nutrition (per serving)

  • Calories
  • 296
  • Protein
  • 9 g
  • Carbohydrates
  • 50 g
  • Fat
  • 9 g
  • Fibre
  • 6 g
  • Sodium
  • 538 mg
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