Barley and roasted tomato risotto - Mayo Clinic
COVID-19 Advice updates and vaccine options
Find out about COVID-19, COVID-19 vaccines, and Mayo Clinic patient and visitor updates. Skip to site navigation Skip to Content This content does not have an English version. This content does not have an Arabic version. Healthy Recipes Barley and roasted tomato risotto
Print Products and services By Mayo Clinic Staff Dietitian s tip
Serve as a hearty side dish or as a light main course. To make this plant based, leave out Parmesan cheese. Number of servings
Serves 8 High FiberHealthy carb Ingredients
10 large plum (Roma) tomatoes, about 2 pounds total weight, peeled and each cut into 4 wedges 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 4 cups low-sodium vegetable stock or broth 3 cups water 2 shallots, chopped 1/4 cup dry white wine, optional 2 cups pearl barley 3 tablespoons chopped fresh basil, plus whole leaves for garnish 3 tablespoons chopped fresh flat-leaf (Italian) parsley 1 1/2 tablespoons chopped fresh thyme 1/2 cup grated Parmesan cheese, plus extra ungrated Parmesan for making curls for garnish Directions
Heat the oven to 450 F. Arrange the tomatoes on a nonstick baking sheet. Drizzle with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss gently to mix. Roast until the tomatoes are softened and beginning to brown, 25 to 30 minutes. Set aside 16 tomato wedges to use for a garnish. In a saucepan, combine the vegetable stock and water and bring to a boil over high heat. Reduce the heat to low and keep at a simmer. In a large, heavy saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped shallots and saute until soft and translucent, 2 to 3 minutes. Stir in the white wine, if using, and cook until most of the liquid evaporates, 2 to 3 minutes. Stir in the barley and cook, stirring, for 1 minute. Stir in 1/2 cup of the stock mixture and cook until the liquid is completely absorbed, stirring occasionally. Continue stirring in the stock mixture in 1/2-cup increments, cooking each time until the liquid is absorbed before adding more, until the barley is tender, 45 to 50 minutes total. Remove from the heat and fold in the tomatoes, chopped basil, parsley, thyme and grated cheese. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Divide the risotto among warmed individual shallow bowls. Garnish with the reserved roasted tomato wedges and the whole basil leaves. Using a vegetable peeler, cut a curl or two of Parmesan cheese for topping each serving. Nutritional analysis per serving
Serving size About 1 1 4 cups
Total carbohydrate 45 gDietary fiber 9 gSodium 288 mgSaturated fat 2 gTrans fat 0 gTotal fat 7 gCholesterol 5 mgProtein 11 gMonounsaturated fat 3 gCalories 287Added sugars 0 gTotal sugars 1 g DASH Eating Plan Servings
Grains and grain products 2 Fats and oils 1 Vegetables 3 DASH diet: Recommended servings Sample DASH menus Mayo Clinic Healthy Weight Pyramid Servings
Fats 1 Carbohydrates 2 Vegetables 3 Diabetes Meal Plan Choices
Fats 1 Nonstarchy vegetables 3 Starches 2 This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award. ShareTweet July 26, 2022 Advertisement
Mayo Clinic does not endorse companies or products. Advertising revenue supports our not-for-profit mission. Advertising & Sponsorship Policy Opportunities Ad Choices Mayo Clinic Press
Check out these best-sellers and special offers on books and newsletters from Mayo Clinic Press. Mayo Clinic on Incontinence - Mayo Clinic PressMayo Clinic on IncontinenceNEW – The Essential Diabetes Book - Mayo Clinic PressNEW – The Essential Diabetes BookNEW – Mayo Clinic on Hearing and Balance - Mayo Clinic PressNEW – Mayo Clinic on Hearing and BalanceFREE Mayo Clinic Diet Assessment - Mayo Clinic PressFREE Mayo Clinic Diet AssessmentMayo Clinic Health Letter - FREE book - Mayo Clinic PressMayo Clinic Health Letter - FREE book Other Topics in Patient Care & Health Info
Diseases & Conditions A-Z Symptoms A-Z Tests & Procedures A-Z Drugs & Supplements A-Z Health Books Healthy Living Program Mayo Clinic Health Letter Mayo Clinic Voice Apps . RCP-20049878 Healthy Lifestyle Healthy Recipes Barley and roasted tomato risotto Mayo Clinic Footer
Request AppointmentSymptom CheckerGive NowContact UsAbout Mayo ClinicEmployeesSite MapAbout This Site Legal Conditions and Terms
Any use of this site constitutes your agreement to the Terms and Conditions and Privacy Policy linked below. Terms and Conditions Privacy Policy Notice of Privacy Practices Notice of Nondiscrimination Manage Cookies Advertising
Mayo Clinic is a nonprofit organization and proceeds from Web advertising help support our mission. Mayo Clinic does not endorse any of the third party products and services advertised.Advertising and sponsorship policyAdvertising and sponsorship opportunities Reprint Permissions
A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.org," "Mayo Clinic Healthy Living," and the triple-shield Mayo Clinic logo are trademarks of Mayo Foundation for Medical Education and Research. 1998-2022 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.