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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 144.1
  • Total Fat: 1.9 g
  • Cholesterol: 4.1 mg
  • Sodium: 201.2 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 4.3 g
  • Protein: 6.1 g

View full nutritional breakdown of Harvest vegetable Barley Risotto calories by ingredient
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Harvest vegetable Barley Risotto

Submitted by: RWEB80

Introduction

This is an amazing risotto recipe I have created. My 2 year old son can't get enough of this. This is an amazing risotto recipe I have created. My 2 year old son can't get enough of this.
Number of Servings: 8

Ingredients

    Barley, pearled, raw, 1 cup (remove)
    Chicken stock, home-prepared, 4.5 cup (remove)
    Zucchini, baby, 1 medium (remove)
    Onions, raw, 1 small (remove)
    Carrots, raw, .5 cup, chopped (remove)
    Garlic, 1 clove (remove)


Tips

The barley mixture should be cooked at medium heat and stirred constantly so not to burn. This is time consuming but so worth it once you taste the finished product!


Directions

Heat 4.5 cups of vegetable or chicken stock. In a separate pan heat a very small amount of canola oil to sweat garlic ond onion. Add Carrot, cook a couple minutes, then add zucchini and cook 1 minute more. Add barley and stir to coat with vegetables. add stock 1 ladle at a time and stir until absorbed. continue this process until Barley is cooked yet al dente.

Serving Size: makes about 8 1/4 cup servings or 4 half cup servings






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