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Home > Barley and tomato risotto

Barley and tomato risotto

Recipe Information

Servings 8
Preparation Time 30 Minutes
Cook Time 2 Hours
Total Time 2 Hours, 30 Minutes
Difficulty Intermediate
Main Ingredient Barley; Tomatoes
Category Fruit; Rice & Grains
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Cuisine Italian
Cook Method Broiling; Boiling; Saut�ing
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 450�F.

  • 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. Saut� 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.


Nutrition (per serving)

  • Calories: 285 cal

  • Total fat: 8g

  • Saturated fat: 2g

  • Monounsaturated fat: 4g

  • Cholesterol: 6mg

  • Sodium: 480mg

  • Carbohydrate: 46g

  • Fiber: 9g

  • Protein: 9g