Barley Risotto with Eggplant and Tomatoes

Yield: 4 servings (serving size: 1 1/4 cups risotto, 2 tablespoons cheese, 1 tablespoon basil, and 1 tablespoon nuts)

Ingredients

• 6  cups  (1/2-inch) diced eggplant
• 1  pint cherry tomatoes
• 3  tablespoons  olive oil, divided
• 1/2  teaspoon  black pepper, divided
• 5  cups  fat-free, less-sodium chicken broth
• 2  cups  water
• 1 1/2  cups  finely chopped onion
• 1  cup  uncooked pearl barley
• 2  teaspoons  minced garlic
• 1/2  cup  dry white wine
• 1/4  teaspoon  salt
• 1/2  cup  (2 ounces) crumbled soft goat cheese
• 1/4  cup  thinly sliced fresh basil
• 1/4  cup  pine nuts, toasted

Preparation

1. Preheat oven to 400°.

2. 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.

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

4. 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.

Nutritional Information

Calories:

453

Fat:

20.3g (sat 4.2g,mono 9.9g,poly 4.6g)

Protein:

14.5g

Carbohydrate:

57.5g

Fiber:

15.5g

Cholesterol:

7mg

Iron:

3.4mg

Sodium:

697mg

Calcium:

93mg