Barley Risotto with Italian Herbs


In a sauce pan, bring chicken broth to a simmer over medium heat.  Keep warm on low heat.  Add 1 teaspoon olive oil to another medium saucepan over medium heat.  Add onion; cook 5 minutes or until clear.  Add barley; cook two more minutes. Ladle about one cup of hot broth into barley mixture, stirring constantly, until liquid is absorbed.  Continue one ladle at a time until the barley is cooked and has a creamy texture.  Add remaining olive oil to a medium skillet over medium-high heat.  Add zucchini; cook until tender.  Add garli and Italian seasoning; cook one more minute.  Add zucchini to barley mixture, with ground black pepper and parmesan cheese.  Mix well.  Serve immediately.  


Tip: If the barley risotto gets too thick, add more hot broth, stirring, until creamy.

Produce Used In This Recipe


Courtesy of:
Gourmet Garden

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