Barley and tomato risotto

Recipe Information

Ingredients

• 10 Roma tomatoes, peeled and cut into wedges

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper, freshly ground

• 4 cups vegetable stock

• 3 cups water

• 2 shallots, chopped

• 1/4 cup dry white wine, optional

• 2 cups pearled barley

• 3 tablespoons basil, chopped

• 3 tablespoons parsley, chopped

• 1 1/2 tablespoons thyme, chopped

• 1/2 cup Parmesan cheese, grated

Directions

• Preheat the oven to 450°F.

• Place the tomatoes on a nonstick baking sheet and drizzle with some olive oil. Add the salt and pepper, tossing gently to mix.

• Roast 30 minutes until the tomatoes are softened.

• Boil the vegetable stock and water in a medium saucepan over high heat. Reduce to low heat and simmer.

• Heat the remaining olive oil in a saucepan over medium heat. Sauté the shallots 2-3 minutes until soft. Add the white wine and cook 2-3 minutes. Stir in the barley and slowly add the stock, cooking until the liquid is completely absorbed, about 50 minutes.

• Remove from the heat. Add the tomatoes, basil, parsley, thyme, and grated cheese. Add salt and pepper to taste, stirring to combine.

• Divide the risotto among bowls and garnish with more tomatoes, basil, and cheese if desired.

Nutrition (per serving)

• Calories: 285 cal

• Total fat: 8g

• Saturated fat: 2g

• Monounsaturated fat: 4g

• Cholesterol: 6mg

• Sodium: 480mg

• Carbohydrate: 46g

• Fiber: 9g

• Protein: 9g