I had a chance to prepare the Mayo Clinic recipe for Risotto over the weekend. As often happens when I prepare a new recipe, I made some significant changes to the original. The end result was wonderful–creamy and soothing with subtle but delicious flavor.
I must admit I DID NOT care for the length of time I needed to spend standing over a hot stove. But I was consoled by the sheer volume of nutritious and good tasting food I now have for the rest of the week. In fact, I chose to freeze some to see how it fares. I like having small amounts of favorite dishes waiting for me for those evenings when I am home alone and have no desire to cook!
My newly formulated recipe is now Roasted Tomatoes and Barley Risotto. I found I needed to add considerably more water and a little more in the way of seasoning to the original. In addition, I included another tablespoon of olive oil. This adds a little more in the way of calories but probably not more than 20-25 calories per serving. We do need healthy fats in our diet.
Roasted Tomotoes and Barley Risotto
Serves 8
Ingredients:
10 large plum (Roma) tomatoes, about 2 pounds total, peeled and cut into 4 wedges each
3 tbsp. extra-virgin olive oil
1 tsp. salt
1/2 tsp. black pepper
4 cups vegetable stock or broth
5 cups water
1 small onion chopped
1/4 cup dry white wine
2 cups pearl barley, rinsed
3 tbsp. chopped fresh basil
3 tbsp. fresh parsley
1/2 tsp. thyme
1/2 tsp. paprika
1/2 cup grated Parmesan cheese
Directions:
Pre-heat the oven to 450 degrees
Begin by preparing the barley. While the barley is cooking take time to prepare the tomatoes.
Barley:
In a saucepan, combine the vegetable stock and water and bring to a boil over high heat. Reduce the heat to a low setting and allow to simmer.
In a large, heavy saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and saute until soft and translucent, about 2 to 3 minutes. Stir in the white wine and cook until most of the liquid evaporates, about 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. Stir occasionally to keep the barley from sticking to the pan bottom.
Continue to add the stock in 1/2 cup increments, waiting for the liquid to be absorbed each time. Stir as necessary. Cook until the all of the stock mixture has been added and the barley is tender about 60 minutes or more.
Tomatoes:
Arrange the tomatoes on a nonstick baking sheet. Drizzle with the remaining 1 tbsp. of olive oil. Sprinkle with 1/4 tsp. of salt and 1/4 tsp. of pepper. Toss gently to mix. Roast until the tomatoes are softened and beginning to brown, about 25 to 30 minutes at 450 degrees.
When the barley is tender and the tomatoes finished roasting, stir the tomatoes into the barley. Add the chopped basil, chopped parsley, thyme, paprika, and remaining salt and pepper. Stir to combine. The mixture should be rich and creamy!
Enjoy!
You must log in to post a comment.