Quick Vegetarian Barley Risotto Recipe
In this hearty and flavorful barley skillet, tender shiitake and crimini mushrooms intermingle with sweet sugar snap peas, creating a symphony of earthy and fresh flavors. Enhanced by the subtle tang of balsamic vinegar and the savory notes of shallots, this dish is elevated by a finishing touch of rich Kerrygold Dubliner cheese. A comforting and satisfying meal that is sure to please any palate.
— Constant Cookbook
Ingredients
- 2 tsp olive oil, divided
- 4 oz. shiitake mushrooms, stems removed & thinly sliced
- 4 oz. crimini mushrooms, thinly sliced
- 8 oz. sugar snap peas, trimmed & cut in half (about 1 ½ cups)
- ¼ cup chopped shallots
- ¼ tsp ground pepper
- 1/8 tsp salt
- 1 1/3 cup quick-cooking barley
- 1 tbsp balsamic vinegar
- 2 ½ cups vegetable broth
- 1/3 cup grated Kerrygold Dubliner cheese
- Salt and pepper, to taste
Instructions
- Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat. Add the shiitake and crimini mushrooms and cook until tender and just starting to brown, about 3 minutes.
- Stir in the sugar snap peas and cook for 2 minutes. Transfer the vegetables to a bowl.
- Using the same skillet, heat the remaining 1 teaspoon olive oil over medium heat.
- Add the shallots and cook until tender, about 3 minutes. Season with salt and pepper.
- Add the barley and cook, stirring constantly, for 1 minute. Stir in the balsamic vinegar and cook for 15 seconds.
- Add the vegetable broth, bring the mixture to a boil, then reduce heat to medium-low and cover. Simmer until the barley is tender, 12 to 15 minutes.
- Remove the lid, increase the heat to medium-high and cook, stirring occasionally, until most of the liquid is absorbed, about 2 minutes.
- Remove the barley from the heat, and stir in the Kerrygold cheese, mushrooms and sugar snap peas. Season to taste and serve.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Serving Size: 0.5 Cup
- Calories: 287.1 kcal
- Carbohydrate Content: 47.7 g
- Protein Content: 10.4 g
- Fat Content: 6.5 g
- Saturated Fat Content: 2.6 g
- Cholesterol Content: 9.4 mg
- Sodium Content: 248 mg
- Fiber Content: 9.1 g
- Sugar Content: 4.7 g
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