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.
Keywords
- Healthy
- Italian
- Mediterranean
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisineathome.com.
Cooking tools:
- Saute pan
- Stove
- Measuring spoon
- Measuring cup
- Wooden spoon
- Paper towel
- Plate
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
- black pepper
- Toasted pine nuts
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