Whole Grain Risotto with Peas
Basic Information
- Servings: 4
- Serving Size: 1 cup
- Difficulty: 3
- Budget: 3
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Jain (no onion option)
- Rastafarian Ital
Equipment
- - Large saucepan
Ingredients
- 1 cup whole grain farro or barley
- 4 cups vegetable broth
- 1 cup peas (fresh or frozen)
- 1 onion , chopped (optional for Jain)
- 2 tablespoons olive oil
- - Salt and pepper to taste
Directions
- - Heat olive oil in a saucepan over medium heat, add onion (if using), and sauté for 3-4 minutes.
- - Stir in farro or barley, toast for 2 minutes, then gradually add broth 1 cup at a time, stirring until absorbed, about 35-40 minutes total.
- - Add peas in the last 5 minutes, season with salt and pepper.
- - Serve 1 cup per portion warm.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat on stovetop or microwave.
Nutrition
- Calories: 300
- Protein: 10g
- Fat: 8g
- Carbs: 50g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A