Barley Risotto with Eggplant and Tomatoes

Entrees, Side Dishes.
Serve this delicious risotto as a side dish or on its own as a vegetarian main course.

Barley Risotto with Eggplant and Tomatoes


Quantity Ingredients
6 cups / 1.5 L 1/2 inch diced eggplant
1 pint cherry tomatoes
3 tbsp / 40 ml olive oil, divided
1/2 tsp / 2 ml black pepper, divided
5 cups / 1.25 L sodium-reduced chicken broth
2 cups / 500 ml water
1.5 cups / 375 ml finely chopped onion
1 cup / 250 ml uncooked pearl barley
2 tsp / 10 ml minced garlic
1/2 cup / 125 ml dry white wine
1/4 tsp / 1 ml salt
1/2 cup / 2 oz crumbled soft goat cheese
1/4 cup / 50 ml thinly sliced fresh basil
1/4 cup / 50 ml pine nuts, toasted


Preheat oven to 400°.

Combine eggplant, tomatoes, 2 tablespoons oil, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until tomatoes begin to collapse and eggplant is tender.

Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to brown. Stir in barley and garlic; cook 1 minute. Add wine; cook 1 minute or until liquid almost evaporates, stirring constantly. Add 1 cup broth mixture to pan; bring to a 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 teaspoon pepper, and salt. Top with cheese, basil, and nuts.