Lunch / Dinner
Barley Risotto with peas, carrots & fresh herbs
The diet of the sun-kissed Mediterranean is one of the world’s most healthful. Let this simple and satisfying Barley Risotto, influenced by Italian cuisine, inspire you to dip your toe into the Mediterranean Diet.
Test Kitchen Tip
Warm the broth on the stove top while crisping the prosciutto, then keep the broth simmering while adding it to and cooking the risotto.
Stir in barley until coated in oil, 2–3 minutes.
Deglaze pan with wine and stir until absorbed. Add 1 cup broth; stir until absorbed. Continue adding broth in 1-cup increments; cooking until it's absorbed, stirring often, before adding the next cup and until barley is al dente, 50–60 minutes.
Stir in ½ cup broth, peas and carrots, basil, mint, and ¼ cup Parmesan; season with salt and pepper. Top servings with pine nuts, prosciutto, and Parmesan.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 512mg 21%
Carbs 51g 17%
*Percent Daily Values are based on a 2,000 calorie diet.