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Barley & Vegetable "Risotto"

Barley & Vegetable "Risotto" recipe
average rating
4 4
rate/review
prep time
10 min
total time
55 min
makes
4 servings, 1 cup (250 mL) each
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recipe by: kraft

What You Need

2 tsp. non-hydrogenated margarine
1 small onion, chopped
1-1/4 cups 25%-less-sodium chicken broth
1/2 cup pearl barley, uncooked, well rinsed
1 large zucchini, finely chopped
1/2 cup grape tomatoes, halved
1/4 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing
1/4 cup Kraft 100% Parmesan Light Grated Cheese
1/4 cup chopped fresh basil

Make It

MELT margarine in large saucepan on medium heat. Add onions; cook and stir 3 min. Stir in broth and barley. Bring to boil; cover. Simmer on low heat 25 min. or until barley is tender.

STIR in zucchini, tomatoes and dressing; cook, covered, 10 min., stirring occasionally. Remove from heat.

ADD cheese and basil; mix lightly.

kraft kitchens tips

Serving Suggestion
Serve with a crisp green salad tossed with Kraft Calorie Wise Zesty Italian Dressing.

nutritional information

K:58118v0ec:119519

most recent review

"This was wonderful but I substituted red and green peppers for the zucchini. I also added a... read more
reviewed by: cook
on: 10/15/2010
 cook
see all reviews 

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