Barley Risotto

with peas, carrots & fresh herbs

Warm the broth on the stove top while crisping the prosciutto, then keep the broth simmering while adding it to and cooking the risotto.

Makes 6 servings (6 cups) Total time: about 11/ hours

COOK:

2

3 1/2 2

STIR IN:

11/ 2

DEGLAZE:

1/2 7

2

1/2

1/4 oz. prosciutto, sliced into strips

Tbsp. olive oil, divided cup diced shallots tsp. minced fresh garlic

cup pearled barley cup dry white wine cups low-sodium vegetable broth, warmed cups frozen green peas and carrots or frozen green peas, thawed cup each chopped fresh basil and mint cup grated Parmesan

Salt and black pepper to taste

Toasted pine nuts

Grated Parmesan

Cook prosciutto in 1 Tbsp. oil in a sauté pan over medium heat until crisp, 3–5 minutes; transfer to a paper-towel-lined plate.

Heat remaining 2 Tbsp. oil with drippings in same pan. Add shallots and garlic; cook until translucent, 3–5 minutes.

Stir in barley until coated in oil, 2–3 minutes.

Deglaze pan with wine and stir until absorbed. Add 1 cup broth; stir until absorbed. Continue adding broth in 1-cup increments; cooking until it's absorbed, stirring often, before adding the next cup and until barley is al dente, 50–60 minutes.

Stir in 1/2 cup broth, peas and carrots, basil, mint, and 1/4 cup Parmesan; season with salt and pepper. Top servings with pine nuts, prosciutto, and Parmesan.

Per serving: 348 cal; 10g total fat (2g sat); 9mg chol; 512mg sodium; 51g carb (12g fiber, 3g total sugars); 11g protein