Barley Squash Risotto
Servings Prep Time
6servings 10minutes
Cook Time
20-30minutes
Servings Prep Time
6servings 10minutes
Cook Time
20-30minutes
Ingredients
Instructions
  1. Place chicken broth in a small saucepan and heat gently on the stove
  2. Spray a large saucepan with canola oil and saute the onion for 3-5 minutes until soft.
  3. Add pearl barley and stir.
  4. Add warm chicken broth 1/4 to 1/2 cup at a time to barley mixture and stir over medium heat.
  5. Continue adding broth and stirring.
  6. Just before you add the last portion of broth, stir in the zucchini.
  7. When barley is soft, the zucchini is cooked and all liquid is absorbed, remove from the heat and stir in the cotija cheese. Serve immediately.
Recipe Notes

Nutrition information per serving (based on 6 servings): 170 calories; 3.5 grams fat; 2 grams saturated fat; 0 grams transfat; 10 mg cholesterol;  190 mg sodium;  28 grams carbohydrate;  6 grams dietary fiber;  7 grams protein (values are approximate).