Creative Culinary Solutions

Fall Vegetable Barley Risotto

An absolutely delicious healthy alternative to regular risotto.

Difficulty: 15/20
Yield serving: 10
Preparation time: 10 minutes
Cooking time: 10 minutes
Vegetable Barley Risotto

Difficulty

15/20

Yield serving

10

Preparation time

10 minutes

Cooking time

10 minutes

Ingredients

  • 1.5 L (6 cups) LUDA H Chicken soup base, prepared
  • 500 mL (2 cups) Pearled barley, rinsed
  • 50 mL (3 tbsp) Canola oil
  • 500 mL (2 cups) Shallots
  • 2 cans Tomatoes, diced
  • 400 g (8 oz) Zucchini, diced
  • 250 mL (1 cup) Mushrooms, diced
  • Salt and pepper, to taste

Preparation

  1. Prepare the soup base according to package instructions, set aside.
  2. In a pot add the oil and sauté the shallots until soft.
  3. Add the barley, diced tomatoes, zucchini, mushrooms and chicken stock and some salt, stir to combine.
  4. Bring the mixture to a boil, then reduce to a simmer for about 45 minutes or until soft, stirring frequently. Serve and enjoy!

Top off with fresh basil and grated parmesean for an added gourmet touch.

Ingredients

  • 1.5 L (6 cups) LUDA H Chicken soup base, prepared
  • 500 mL (2 cups) Pearled barley, rinsed
  • 50 mL (3 tbsp) Canola oil
  • 500 mL (2 cups) Shallots
  • 2 cans Tomatoes, diced
  • 400 g (8 oz) Zucchini, diced
  • 250 mL (1 cup) Mushrooms, diced
  • Salt and pepper, to taste

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