Barley Risotto with winter vegetables




For 4 servings:

1 tbs butter replacer (Earth balance) or olive oil
1 medium onion, chopped
1 cup of pearl barley
1 bay leaf
1 cube vegetable broth (Rapunzel) in 4 1/2 cups of warm water
2 cloves of garlic, minced
2 1/2 cups of butternut squash, cubed
1 carrot, chopped
1 cup of snow peas, sliced
2 tbs fresh herbs, such as rosemary or thyme
2 tbs fresh or frozen parsley
salt and pepper to taste
1/2 cup of shredded veg cheese (Daya)

Heat up the butter replacer in a skillet and cook onion5 minutes or until transparent. Add barley, bay leaf and 1 cup of vegetable broth and cook until absorbed, stirring frequently. Add more stock until no more liquid can be absorbed and the barley is cooked. Remove bay leaf.

Heat up a wok style pan, add little oil or butter, add garlic, butternut squash and carrots and rosemary and saute for some minutes. Then add the chopped snow peas, cook for about 4 minutes.
Add the cooked barley and the rest of the broth and simmer to blend. Add spices. Stir frequently.
When vegetables and barley are done, reduce heat, add parsley and shredded veg cheese, stir in and let sit for a couple of minutes. Serve warm. ©2012 Sabineart

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