Another Risotto Recipe: Barley Risotto with Eggplant & Tomatoes

For some reason I’ve been drawn to risotto entrees lately.  I don’t know if its the creamy texture, the simplicity of a gourmet dinner in one pot, or the endless possibilities to be explored.  Regardless, here’s another recipe for a barley risotto.  This one was good, but I have to say, I liked the other barley risotto a little better- depends on if you’re in the mood for eggplant or not I guess (but don’t get me wrong, this dish was delicious, too).

Enjoy!

  • 6 c. diced eggplant (1/2″ cubes)
  • 1 pint cherry tomatoes
  • 3 TBS olive oil, divided
  • 1/3 tsp. black pepper, divided
  • 5 c. chicken stock
  • 2 c. water
  • 1 1/2 c. finely chopped onion
  • 1 c. uncooked pearl barley
  • 2 cloves garlic, minced
  • 1/2 c. dry white wine
  • 1/4 tsp. salt
  • 1/2 c. (2 oz.) goat cheese, crumbled
  • 1/4 c. fresh basil, thinly sliced
  • 1/4 c. pine nuts, toasted
  1. Preheat oven to 400°.
  2. Combine eggplant, tomatoes, 2 TBS oil, and 1/4 tsp. pepper in a bowl; toss to coat.  Arrange mixture in a single layer on a jelly-roll pan.  Bake for 20 minutes or until tomatoes begin to collapse and eggplant is tender.
  3. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil).  Keep warm over low heat.
  4. Heat remaining 1 TBS oil in a large skillet over medium-heat heat.  Add onion to pan; saute 4 minutes or until onion begins to brown.  Stir in barley and garlic; cook 1 minute.  Add wine; cook 1 minutes or until liquid almost evaporates, stirring constantly.  Add 1 cup broth mixture to pan; bring to boil, stirring frequently.  Cook 5 minutes or until liquid is nearly absorbed, stirring constantly.  Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total).  Gently stir in eggplant mixture, remaining 1/4 tsp. pepper, and salt.  Top with cheese, basil, and nuts.

Adapted from Cooking Light, September 2009

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Categories: Entrees, Recipes | Tags: , , , , | 5 Comments

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5 thoughts on “Another Risotto Recipe: Barley Risotto with Eggplant & Tomatoes

  1. this looks delicious, i never realy stray from mushroom risotto so i really should have a go at this!

  2. Risotto is one of my absolute favorite dishes. This looks amazing, I love all the colors. And it’s such an interesting twist, I’ve never tried using barley and goat cheese.

  3. I love how this is just bursting with cheese and veggies and other good stuff. One can’t have too many risotto recipes.

  4. Pingback: Don’t Judge Me: Risotto with Fresh Mozzarella, Tomatoes, and Basil « foodistherapy

  5. Pingback: Tomato & Sausage Risotto « foodistherapy

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