Best Vegetable Barley Risotto Recipes

VEGETABLE BARLEY RISOTTO

Vegetable Barley Risotto image

Provided by Robert Irvine : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 cups chicken broth
1/8 cup canola oil
1 pound bag pearl barley
1 zucchini, medium dice
1 yellow squash, medium dice
1 carrot, medium dice
1 red onion, medium dice
1 bay leaf
1 clove garlic, chopped
1/4 cup whole unsalted butter

Steps:

Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.

Nutrition Facts : Calories 413 calorie, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 950 milligrams, Carbohydrate 64 grams, Fiber 13 grams, Protein 10 grams, Sugar 3 grams

GRILLED VEGETABLE BARLEY "RISOTTO" WITH MARINATED PORTOBELLO STEAK

Grilled Vegetable Barley

Provided by Ming Tsai

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 27

Ingredients

1/2 cup canola oil
1 tablespoon minced garlic
1 zucchini, sliced lengthwise, 1/4-inch thick
1 red onion, sliced in rings, 1/4-inch thick
1 eggplant, sliced lengthwise, 1/4-inch thick
1 red bell pepper, de-seeded and sliced
4 scallions
2 tablespoons butter
4 minced shallots
2 to 3 cups hot vegetable stock
2 cups barley
1/3 cup grated Parmigiano-Reggiano
Salt and black pepper
Marinated Portobello Steaks, recipe follows
Basil Oil, recipe follows
Basil sprigs, for garnish
4 large portobello caps, de-stemmed
1/4 cup Dijon mustard
1 tablespoon minced garlic
1/4 cup thin soy sauce
1/3 cup canola oil
1/3 cup red wine
1 teaspoon coarsely ground black pepper
2 cups basil leaves
1 cup spinach
1 cup canola oil
1/2 teaspoon salt

Steps:

Mix oil and garlic. In a large bowl, toss the oil with all the vegetables and season well with salt and pepper. On a hot grill, mark and cook the vegetables. Place all the vegetables back in same bowl and seal with plastic wrap to finish cooking. When the vegetables are cool chop everything except the scallions into small pieces and pour any leftover liquid into the vegetable stock. In a 1 quart saucier, add a little butter and saute the shallots. Add the barley and saute for 5 minutes until the barley gets a little 'toasty.' Ladle in stock, one ladle at a time, (like making risotto). Continue adding stock until the barley gets 'creamy.' Season. Add back the vegetables and heat thoroughly. Add the cheese. Check for seasoning.
In a large pasta bowl, place a mound of barley on the top half of the plate. Slice the Marinated Portobello Mushrooms like it was a steak. Fan out in front of barley and garnish with Basil Oil and basil sprig.
Mix all together, taste for seasoning and marinate mushroom caps for 1 hour. On a very hot grill, mark and cook caps until hot in the middle.
In very salted water, blanch basil and spinach for 30 seconds, or until very soft, yet still green. Plunge in ice bath and squeeze out water. Blend at high speed and add salt and the oil. Cover blender and blend for 3 to 4 minutes or until the cup becomes warm.