Barley risotto with corn and roasted vegetables from The Millennium Cookbook: Extraordinary Vegetarian Cuisine by Eric Tucker and John Westerdahl and Sascha Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Rosa Bianca eggplant for Italian eggplant, summer squash for zucchini, and rice milk for soy milk, and non-alcoholic white wine or vegetable stock for dry sherry.

  • Acarroll on March 12, 2024

    I gave up on this recipe. There were several instructions that didn't make sense so I had to improvise to make it work. I prepped the corn stock, roasted veggies, and puree one day, then tried making the risotto the next. After standing and stirring for 90 minutes, the barley was still completely undercooked (and I had it on higher heat than the recipe said). Maybe this would have been fine using arborio rice. But I gave up and threw out the barley.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.