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Home » Recipes » Vegetable Barley Risotto
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Vegetable Barley Risotto

Contributed by: Chelsea Lincoln

  • 2 Tb. Parmesan Cheese *
  • 1/3 cup Sherry Cooking Wine
  • 3 cups Vegetable Broth
  • 1 cup Zucchini, halved and sliced
  • 1 cup Whole Hull-Less Barley
  • 2 cloves Garlic, minced
  • 1/2 cup Onion, chopped
  • 2 Tb. Olive Oil

Directions

Heat the broth to almost a boil for adding to barley later. In a medium sized pot, sauté onion and garlic in olive oil, about 2 minutes. Add in the dry barley and sauté for 5 minutes stirring often, allowing the barley to brown a little. Add in heated broth, sherry and zucchini and bring to a boil. Turn down heat to a simmer, cover pot and cook for about 60 minutes, stirring occasionally. Remove lid and add in cheese. Cook an additional 10 minutes with no lid.

*Nutritional Yeast can be used as a non-dairy replacement for the parmesan.

Makes 8 servings
Vegetable Barley Risotto

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Products Used in this Recipe

Whole Hull-Less Barley
 Grains Beans Seeds
Whole Hull-Less Barley
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Nutritional Information

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* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.