Garlic Barley and Squash Risotto

Author: Recipes_se
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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Side Dishes
Cuisine American
Servings 4 servings


  • Stove


  • 4 cloves garlic minced
  • 1/2 cup onions diced
  • 1 zucchini chopped
  • 1 yellow squash chopped
  • 2 tbsp olive oil extra virgin
  • 1 cup pearled barley
  • 2 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 2 cups water
  • 2 tbsp fresh basil chopped
  • 2 tbsp nutritional yeast
  • 2 tbsp Earth Balance Butter
  • 1/8 tsp salt to taste
  • 1/8 tsp black pepper to taste


  • In a large skillet with a lid, saut√© onions, zucchini, and squash in the olive oil until soft. Stir in barley and heat for another minute or two. Stir frequently to lightly toast and prevent burning.
  • Add in 1 cup of the vegetable broth and bring to a slow simmer, cover, and allow to cook for about 3 minutes or until liquid is mostly absorbed.
  • Add the remaining vegetable broth and continue allowing the barley to cook approximately 25 minutes. Add 1/2 cup of water in intervals as needed to finish cooking the barley.
  • When barley has finished cooking , add 1/2 cup of water and the basil. Stir well until heated through.
  • Add in the nutritional yeast and butter. Season with salt and pepper.

My Notes

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