Vegetable risotto is a nourishing vegetarian main-dish. To mix it up, heartier barley stands in for rice in this recipe.

Source: Better Homes and Gardens


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan cook and stir the zucchini, onion, carrot, rosemary, and black pepper in hot oil just until vegetables are tender. Stir in barley.

  • Meanwhile, in a small saucepan bring Vegetable Stock to boiling. Reduce heat and simmer. Slowly add 1 cup of the stock to barley mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add the remaining stock, about 1/2 cup at a time, stirring constantly until liquid is absorbed. (This should take 10 to 15 minutes total.)

  • Stir in the evaporated milk. Cook and stir for 2 minutes more. Season to taste with salt and additional black pepper.

Nutrition Facts

155 calories; fat 6g; cholesterol 5mg; saturated fat 1g; carbohydrates 23g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 2g; protein 4g; vitamin a 2575.3IU; vitamin c 3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 12.1mcg; sodium 244mg; potassium 215mg; calcium 60.6mg; iron 0.7mg.