Photo: Roberto Caruso
Barley stands in for rice and gives this risotto a nutty, chewy twist.
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
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.
Calories 296, Protein 9g, Carbohydrates 50g, Fat 9g, Fibre 6g, Sodium 538mg.
Originally published in the Today’s Parent September 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
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