How To Make Barley & Broccoli Risotto with Lemon & Basil
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup barley
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 4 cups vegetable broth
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
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In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent.
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Add the barley and stir to coat it with the oil. Toast for a minute.
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Add the vegetable broth, one cup at a time, stirring occasionally until the barley absorbs the liquid before adding more.
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After adding the second cup of broth, add the broccoli florets. Continue adding the broth and stirring until the barley is cooked and creamy, about 30-40 minutes.
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Stir in the lemon zest, lemon juice, and grated Parmesan cheese.
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Season with salt and pepper to taste.
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Serve the barley & broccoli risotto hot, garnished with fresh basil leaves.
Nutrition
- Calories : 290kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 2mg
- Sodium : 751mg
- Total Carbohydrates : 47g
- Dietary Fiber : 9g
- Sugar : 4g
- Protein : 9g
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