Barley Risotto with peas, carrots & fresh herbs Recipe
Let this simple and satisfying Barley Risotto, influenced by the cuisine of Italy, inspire you to dip your toe into the Mediterranean Diet.
Ingredients
- 2 oz. prosciutto, sliced into strips
- 3 Tbsp. olive oil, divided
- ½ cup diced shallots
- 2 tsp. minced fresh garlic
- 1 ½ cup pearled barley
- ½ cup dry white wine
- 7 cups low-sodium vegetable broth, warmed
- 2 cups frozen green peas and carrots or frozen green peas, thawed
- ½ cup each chopped fresh basil and mint
- ¼ cup grated Parmesan
- Salt and black pepper to taste
- Toasted pine nuts
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