Vegetable Barley Risotto with Not Just Pasta Sauce

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Servings

Prep Time

45 minutes

This healthy, comforting, veggie-packed pot of vegetable barley risotto starts out like a stew, and if you leave it in the fridge overnight, it becomes a kind of cheaters risotto.

So what we are trying to say is make a double batch, eat it for dinner, and then reheat the next day, and top with a fried egg for a decadent brunch.

You can use 10 Veggie or Creamy Basil Not Just Pasta Sauce here.

Author:

Phoebe Maglathlin

Image of Vegetable Barley Risotto with Not Just Pasta Sauce

Ingredients

2 T olive oil, plus more to serve
1 onion, chopped
2 large celery stocks, chopped
2 large carrots, chopped
1 red bell pepper, cored, seeded and chopped
1 zucchini or yellow squash, chopped
3 cloves garlic, minced
1/4-1/2 tsp red pepper flakes
1 tsp dried oregano
2 bay leaves
1 cup barley
1 jar not just pasta sauce
5 cups vegetable or chicken stock
2 cups rainbow chard, ribs removed, cut into 1 1/2 inch pieces
Lemon wedges to serve

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Directions

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..
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.

dinner 10 veggie creamy basil 45 minutes or less 60 minutes or less one pot

Vegetable Barley Risotto with Not Just Pasta Sauce

Name: Vegetable Barley Risotto with Not Just Pasta Sauce
Prep time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 T olive oil, plus more to serve; 1 onion, chopped; 2 large celery stocks, chopped; 2 large carrots, chopped; 1 red bell pepper, cored, seeded and chopped; 1 zucchini or yellow squash, chopped; 3 cloves garlic, minced; 1/4-1/2 tsp red pepper flakes; 1 tsp dried oregano; 2 bay leaves; 1 cup barley; 1 jar not just pasta sauce; 5 cups vegetable or chicken stock; 2 cups rainbow chard, ribs removed, cut into 1 1/2 inch pieces; Lemon wedges to serve

Oct 31, 2022

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