Recipe: Barley Risotto

Barley Risotto with Roast Cherry Tomatoes

Serves 4 to 6.

Note: This is the easiest risotto to make. No need to hover over the pot, stirring and adding hot stock. Simply pull it all together and give it a stir or two as it simmers away to become creamy and rich. Roasted cherry tomatoes make this a bright, pretty dish. From Beth Dooley.

• 1 tbsp. olive oil

• 1/4 c. chopped shallots

• 1 small yellow onion, chopped

• 1/2 c. dry white wine

• 1 tbsp. fresh thyme

• 1 c. pearl barley

• Salt and freshly ground black pepper

• 5 to 6 c. chicken or vegetable stock

• Pan-Roasted Cherry Tomatoes and Olives (see recipe)

Directions

Heat the oil in a large, heavy stockpot over medium heat. Add the shallots and onion, and sauté until tender, about 5 minutes. Add the wine and thyme, and stir until the wine is nearly evaporated. Stir in the barley, season with salt and pepper, and then add 4 cups of the stock. Reduce the heat and cook, stirring occasionally, until the barley is almost tender, about 25 minutes.

Stir in another cup of stock and continue cooking and stirring, adding more stock if it seems too dry. Continue cooking until the barley is tender and creamy, another 5 to 10 minutes. Serve topped with the roasted cherry tomatoes.

Nutrition information per each of 6 servings with tomatoes:

Calories230Fat7 gSodium200 mg

Carbohydrates35 gSaturated fat1 gTotal sugars4 g

Protein8 gCholesterol0 mgDietary fiber7 g

Exchanges per serving: 1 vegetable, 2 starch, 1 ½ fat.

Pan-Roasted Cherry Tomatoes and Olives

Makes about 2 1/2 cups.

Note: From Beth Dooley.

• 1 tbsp. extra-virgin olive oil

• 2 c. cherry tomatoes, sliced in half

• 1 shallot, diced

• 2 tsp. balsamic vinegar

• 1/2 c. sliced kalamata olives

• 2 tbsp. chopped fresh parsley

• Salt and freshly ground black pepper to taste

Directions

Film a medium skillet with the oil and set over medium heat.

Add the tomatoes and shallot, and sauté until the tomatoes wilt and the shallots become tender, about 5 minutes.

Toss in the vinegar, olives and parsley. Season to taste with salt and pepper. Serve on the risotto.