Vegetable Barley Risotto with Not Just Pasta Sauce – NotJustCo.

  • 2 T olive oil, plus more to serve

  • 1 onion, chopped

  • 2 large celery stocks, chopped

  • 2 large carrots, chopped

  • 1 red bell pepper, cored, seeded and chopped

  • 1 zucchini or yellow squash, chopped

  • 3 cloves garlic, minced

  • 1/4-1/2 tsp red pepper flakes

  • 1 tsp dried oregano

  • 2 bay leaves

  • 1 cup barley

  • 1 jar not just pasta sauce

  • 5 cups vegetable or chicken stock

  • 2 cups rainbow chard, ribs removed, cut into 1 1/2 inch pieces

  • Lemon wedges to serve

  1. In a large heavy bottomed pot or dutch oven, heat the oil over medium heat until shimmering. Add the onion, carrots, celery, bell pepper and zucchini and cook until beginning to soften, 5-7 minutes. Add the garlic, red pepper flakes, oregano, bay leaves, and barley and cook until fragrant and toasted, about 2 minutes..

  2. Stir in the not just pasta sauce and stock, and bring to a simmer over medium-high heat. Reduce to medium-low, maintaining a steady simmer until the barley is tender, about 30 minutes. Add the chard and cook until slightly wilted, 3-5 minutes. Season to taste and serve with lemon wedges.

Vegetable Barley Risotto with Not Just Pasta Sauce