vegetable barley risotto

 

Serves 6

2 tablespoons olive oil, plus more to serve

1 onion, chopped

2 large celery stalks, chopped

2 large carrots, finely chopped

1 red bell pepper, cored, seeded and chopped

1 zucchini or yellow squash, chopped

3 garlic cloves, minced

¼ - ½  teaspoon red pepper flakes

1 teaspoon dried oregano

2 bay leaves

1 cup barley

1 16 oz jar not just pasta sauce

5 cups vegetable or chicken stock

2 cups rainbow chard, ribs removed, and cut into 1 ½ inch pieces

Lemon wedges, to serve

  1. In a large heavy bottomed pot or dutch oven, heat the oil over medium heat until shimmering. Add the onion, carrots, celery, bell pepper and zucchini and cook until beginning to soften, 5-7 minutes. Add the garlic, red pepper flakes, oregano, bay leaves, and barley and cook until fragrant and toasted, about 2 minutes.

  1. Stir in the not just pasta sauce and stock, and bring to a simmer over medium-high heat. Reduce to medium-low, maintaining a steady simmer until the barley is tender, about 30 minutes. Add the chard and cook until slightly wilted, 3 - 5 minutes. Season to taste and serve with lemon wedges.

Older Post Newer Post