Harvest vegetable Barley Risotto
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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
Serving Size: makes about 8 1/4 cup servings or 4 half cup servings
Nutritional Info 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
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