Description

This Barley Vegetable Risotto is a comforting and hearty dish perfect for late summer through fall. Featuring tender cooked pearled barley combined with roasted zucchini, yellow squash, bell pepper, and cherry tomatoes, the dish is simmered in vegetable broth and crushed tomatoes and finished with Parmesan cheese and fresh basil for a creamy, rich texture reminiscent of classic risotto. Easy to prepare and freezer-friendly, it makes a wholesome, flavorful meal that highlights seasonal vegetables.

Ingredients

Scale

Vegetables

1 medium zucchini, quartered lengthwise and sliced into 1/2-inch slices
1 medium yellow squash, quartered lengthwise and sliced into 1/2-inch slices
1 large red bell pepper, seeded and membranes removed, cut into 1/2-inch square pieces
1 cup (heaping) cherry tomatoes, left whole
1 medium onion, finely chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil, plus more for garnish

Liquids & Oils

1/4 cup extra virgin olive oil, divided
1/3 cup dry white wine
3-4 cups vegetable broth or chicken broth (as needed)

Grains & Tomato

1 1/2 cups pearled barley, rinsed
1 can (15-ounce) crushed tomatoes

Seasonings & Cheese

Salt and freshly ground black pepper, to taste
1 teaspoon Italian seasoning
1/2 cup freshly grated Parmesan cheese, plus more for serving

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Instructions

Roast Vegetables: Preheat the oven to 425°F (220°C). Arrange the zucchini, yellow squash, red bell pepper, and cherry tomatoes on a rimmed baking sheet. Drizzle with half of the olive oil and season with salt and freshly ground black pepper. Roast the vegetables for 20-25 minutes until they are softened and lightly browned. Remove from the oven and set aside.
Sauté Aromatics: While the vegetables roast, heat the remaining olive oil in a large skillet or sauté pan over medium-high heat. Add the finely chopped onion, then reduce the heat to medium-low. Cook the onion for 5-7 minutes until softened and translucent.
Add Garlic: Stir in the minced garlic and cook briefly for about 5-10 seconds until aromatic, being careful not to burn it.
Toast Barley: Add the rinsed pearled barley to the pan, stirring to coat it completely in the oil, and toast lightly for about 1 minute to enhance the flavor.
Deglaze with Wine: Pour in the dry white wine and increase heat to bring it to a boil. Cook for 1-2 minutes until most of the wine evaporates, then lower the heat to medium.
Simmer with Broth and Tomatoes: Add about 2 cups of vegetable or chicken broth, crushed tomatoes, and Italian seasoning to the skillet. Simmer uncovered, stirring occasionally, until the broth is mostly absorbed, about 5-7 minutes.
Continue Adding Broth: Add another cup of broth and continue simmering, stirring occasionally, until absorbed, another 5-7 minutes. Check barley for doneness— it should be tender but still slightly firm to the bite (al dente). If needed, gradually add the remaining broth and cook for an additional 5-7 minutes until barley reaches desired tenderness.
Combine and Finish: Stir the roasted vegetables, freshly grated Parmesan cheese, and chopped basil into the barley mixture. Season with additional salt and freshly ground black pepper to taste.
Serve: Spoon the risotto into bowls and garnish with extra Parmesan cheese and fresh basil leaves. Serve immediately for best flavor and texture.

Notes

Barley Vegetable Risotto is a perfect late-summer into fall comfort meal, with hearty pearled barley and caramelized roasted vegetables absorbing rich broth and tomatoes.
This dish offers a creamy texture mimicking traditional risotto without using rice.
The recipe is freezer-friendly; prepare a large batch and freeze portions for convenient future meals.
For a vegetarian version, use vegetable broth; chicken broth can be used otherwise.
Adjust seasoning and broth quantities slightly depending on the texture preference of the barley.

Nutrition

Serving Size: 1 serving
Calories: 342 kcal
Sugar: 6 g
Sodium: 619 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 10 g
Protein: 10 g
Cholesterol: 6 mg