Vegetable Barley Risotto


For 6


45 min


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vegetable barley risotto


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. 


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



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..


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.