Quick Cheesy Vegetarian Barley Risotto , Plus The Big Traveling Potluck Recap
Quick Cheesy Vegetarian Barley Risotto , Plus The Big Traveling Potluck Recap could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One serving contains 306 calories, 10g of protein, and 3g of fat. For $2.55 per serving, you get a side dish that serves 4. This recipe from Cookin Canuck requires balsamic vinegar, vegetable broth, quick cooking barley, and kerrygold dubliner cheese. 132 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 40 minutes. This recipe is typical of Mediterranean cuisine. With a spoonacular score of 96%, this dish is super. If you like this recipe, take a look at these similar recipes: Cheesy Potluck Potatoes, Barley Risotto, and Spring Barley Risotto.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 tbsp balsamic vinegar
4 oz. crimini mushrooms, thinly sliced
¼ tsp ground pepper
2 tsp olive oil, divided
1 1/3 cup quick-cooking barley
1/8 tsp salt
Salt and pepper, to taste
¼ cup chopped shallots
4 oz. shiitake mushrooms, stems removed & thinly sliced
8 oz. sugar snap peas, trimmed & cut in half (about 1 ½ cups)
2 ½ cups vegetable broth
1/3 cup grated Kerrygold Dubliner cheese
Equipment:
frying pan
bowl
Cooking instruction summary:
Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat. Add the shiitake and crimini mushrooms and cook until tender and just starting to brown, about 3 minutes.Stir in the sugar snap peas and cook for 2 minutes. Transfer the vegetables to a bowl.Using the same skillet, heat the remaining 1 teaspoon olive oil over medium heat.Add the shallots and cook until tender, about 3 minutes. Season with salt and pepper.Add the barley and cook, stirring constantly, for 1 minute. Stir in the balsamic vinegar and cook for 15 seconds.Add the vegetable broth, bring the mixture to a boil, then reduce heat to medium-low and cover. Simmer until the barley is tender, 12 to 15 minutes.Remove the lid, increase the heat to medium-high and cook, stirring occasionally, until most of the liquid is absorbed, about 2 minutes.Remove the barley from the heat, and stir in the Kerrygold cheese, mushrooms and sugar snap peas. Season to taste and serve.
Step by step:
1. Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat.
2. Add the shiitake and crimini mushrooms and cook until tender and just starting to brown, about 3 minutes.Stir in the sugar snap peas and cook for 2 minutes.
3. Transfer the vegetables to a bowl.Using the same skillet, heat the remaining 1 teaspoon olive oil over medium heat.
4. Add the shallots and cook until tender, about 3 minutes. Season with salt and pepper.
5. Add the barley and cook, stirring constantly, for 1 minute. Stir in the balsamic vinegar and cook for 15 seconds.
6. Add the vegetable broth, bring the mixture to a boil, then reduce heat to medium-low and cover. Simmer until the barley is tender, 12 to 15 minutes.
7. Remove the lid, increase the heat to medium-high and cook, stirring occasionally, until most of the liquid is absorbed, about 2 minutes.
8. Remove the barley from the heat, and stir in the Kerrygold cheese, mushrooms and sugar snap peas. Season to taste and serve.
Nutrition Information:
covered percent of daily need
