Home > Recipes > Vegetable Barley Risotto

Vegetable Barley Risotto

It's a stew! It's a risotto! It's freakin' delicious!

Not Just
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SIZE

For 6

PREPARATION

45 min

DIFFICULTY

  • Level 1
  • Level 2
  • Level 2
vegetable barley risotto

DESCRIPTION

This healthy, comforting, veggie-packed pot of vegetable barley risotto starts out like a stew, and if you leave it in the fridge overnight, it becomes a kind of cheaters risotto.

 

So what we are trying to say is make a double batch, eat it for dinner, and then reheat the next day, and top with a fried egg for a decadent brunch. 

 

Ingredients

2 T
olive oil, plus more to serve
1
onion, chopped
2 large
celery stocks, chopped
2 large
carrots, chopped
1
red bell pepper, cored, seeded and chopped
1
zucchini or yellow squash, chopped
3 cloves
garlic, minced
1/4-1/2 tsp
red pepper flakes
1 tsp
dried oregano
2
bay leaves
1 cup
barley
5 cups
vegetable or chicken stock
2 cups
rainbow chard, ribs removed, cut into 1 1/2 inch pieces
lemon wedges to serve

Process

1

IIn a large heavy bottomed pot or dutch oven, heat the oil over medium heat until shimmering. Add the onion, carrots, celery, bell pepper and zucchini and cook until beginning to soften, 5-7 minutes. Add the garlic, red pepper flakes, oregano, bay leaves, and barley and cook until fragrant and toasted, about 2 minutes..

2

Stir in the not just pasta sauce and stock, and bring to a simmer over medium-high heat. Reduce to medium-low, maintaining a steady simmer until the barley is tender, about 30 minutes. Add the chard and cook until slightly wilted, 3-5 minutes. Season to taste and serve with lemon wedges.

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