Vegetable Barley Risotto

SIZE

For 6

PREPARATION

45 min

DIFFICULTY

• 
  Level 1
• 
  Level 2
• 
  Level 2

DESCRIPTION

This healthy, comforting, veggie-packed pot of vegetable barley risotto starts out like a stew, and if you leave it in the fridge overnight, it becomes a kind of cheaters risotto.

So what we are trying to say is make a double batch, eat it for dinner, and then reheat the next day, and top with a fried egg for a decadent brunch. 

Ingredients

2 T	olive oil, plus more to serve

1	onion, chopped

2 large	celery stocks, chopped

2 large	carrots, chopped

1	red bell pepper, cored, seeded and chopped

1	zucchini or yellow squash, chopped

3 cloves	garlic, minced

1/4-1/2 tsp	red pepper flakes

1 tsp	dried oregano

2	bay leaves

1 cup	barley

1 jar	not just pasta sauce

5 cups	vegetable or chicken stock

2 cups	rainbow chard, ribs removed, cut into 1 1/2 inch pieces

	lemon wedges to serve

Process

1

IIn a large heavy bottomed pot or dutch oven, heat the oil over medium heat until shimmering. Add the onion, carrots, celery, bell pepper and zucchini and cook until beginning to soften, 5-7 minutes. Add the garlic, red pepper flakes, oregano, bay leaves, and barley and cook until fragrant and toasted, about 2 minutes..

2

Stir in the not just pasta sauce and stock, and bring to a simmer over medium-high heat. Reduce to medium-low, maintaining a steady simmer until the barley is tender, about 30 minutes. Add the chard and cook until slightly wilted, 3-5 minutes. Season to taste and serve with lemon wedges.