Winter Barley Risotto

Risotto is perfect soul warming comfort food. White arborio rice lends a lovely starchy creaminess to the dish. But when you are trying to eat healthier versions of whole grains, white rice is usually the first to get the cut. Enter barley. Yes barley, the stuff thrown in soups. Last night I made a dish I am calling barley risotto because the creaminess and texture was so indicative of the “real” stuff it felt as though I was cheating. The barley lent an earthy flavor that went so well with the winter vegetable mix.

½ t olive oil

½ onion, diced

1 large carrot, sliced

1 celery rib, diced

½ c sweet potato, diced

1 c mushrooms, sliced

1 t poultry seasoning

2 c vegetable stock

2/3 c quick cook barley

Salt and pepper to taste

Sautee vegetables with the olive oil until they start to sweat. Add stock and poultry seasoning and bring to a boil. Lower temperature and simmer until sweet potatoes and carrots are tender. Stir in barley and bring to a boil. Simmer for 10 minutes covered. Take off the heat and let stand for 5 minutes. Enjoy!

Tagged as: barley, barley risotto, comfort food, good for you, health, healthy, risotto, vegetarian, winter vegetable