Vegetable Barley Risotto

Name: Vegetable Barley Risotto
Prep time: 5
Cook time: 20
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: barley; zucchini; shallots; olive oil; garlic; beef broth; tomatoes; pepper

25

Minutes

4

Servings

8

Ingredients

Cook Mode

Ingredients

3/4 cup quick-cooking barley
1 cup coarsely chopped zucchini
1/4 cup minced shallots
2 teaspoons olive oil
1 teaspoon minced garlic
1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
3/4 cup chopped tomatoes
1/4 teaspoon pepper

Preparation

Step 1

Heat large stockpot over medium heat until hot. Add barley and cook, stirring until lightly toasted, about 5 minutes. Add zucchini, shallots, oil and garlic; cook about 3 minutes until zucchini is crisp tender.
Step 2

Stir in 3/4 cup of broth. Bring to a simmer. Cook 5 minutes until liquid is almost absorbed. Add remaining broth; return to simmer and continue cooking 7 to 9 minutes or until barley is tender. Stir in tomatoes and pepper.

Nutrition Information

Nutrition information per serving: 180 Calories; 26.1 Calories from fat; 2.9g Total Fat (0.4 g Saturated Fat; 0 g Trans Fat; 0.5 g Polyunsaturated Fat; 1.7 g Monounsaturated Fat;) 0 mg Cholesterol; 190 mg Sodium; 34 g Total Carbohydrate; 7 g Dietary Fiber; 5.7 g Protein; 1.3 mg Iron; 304 mg Potassium; 3.3 mg NE Niacin; 0.2 mg Vitamin B₆; 0 mcg Vitamin B₁₂; 1 mg Zinc; 14.4 mcg Selenium; 20.7 mg Choline.

Nutrition Tip

This recipe is an excellent source of Dietary Fiber, Niacin, and Selenium; and a good source of Protein, and Vitamin B6.

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