|Preparation Time||30 Minutes|
|Cook Time||2 Hours|
|Total Time||2 Hours, 30 Minutes|
|Main Ingredient||Barley; Tomatoes|
|Category||Fruit; Rice & Grains|
|Type||Appetizer; Main Dish; Side Dish|
|Cook Method||Broiling; Boiling; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Fiber; Vegetarian|
10 Roma tomatoes, peeled and cut into wedges
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
4 cups vegetable stock
3 cups water
2 shallots, chopped
1/4 cup dry white wine, optional
2 cups pearled barley
3 tablespoons basil, chopped
3 tablespoons parsley, chopped
1 1/2 tablespoons thyme, chopped
1/2 cup Parmesan cheese, grated
Preheat the oven to 450ï¿½F.
Place the tomatoes on a nonstick baking sheet and drizzle with some olive oil. Add the salt and pepper, tossing gently to mix.
Roast 30 minutes until the tomatoes are softened.
Boil the vegetable stock and water in a medium saucepan over high heat. Reduce to low heat and simmer.
Heat the remaining olive oil in a saucepan over medium heat. Sautï¿½ the shallots 2-3 minutes until soft. Add the white wine and cook 2-3 minutes. Stir in the barley and slowly add the stock, cooking until the liquid is completely absorbed, about 50 minutes.
Remove from the heat. Add the tomatoes, basil, parsley, thyme, and grated cheese. Add salt and pepper to taste, stirring to combine.
Divide the risotto among bowls and garnish with more tomatoes, basil, and cheese if desired.
Calories: 285 cal
Total fat: 8g
Saturated fat: 2g
Monounsaturated fat: 4g