Cauliflower and Eggplant Barley Risotto

Since making my very first risotto last week (and loving it!), I’ve wanted to give risotto a go again! 

I figured I would loosely follow last week’s recipe, but sub out some of the ingredients and include different veggies in the mix. 

Tonight I bring you cauliflower and eggplant barley risotto! 

Barley works so well in risotto and really adds texture and nuttiness to the dish. 

Pearled Barley

This dish came together pretty quickly. By the time I packed my lunch for tomorrow and unloaded the dishwasher, dinner was ready. 

Cauliflower and Eggplant Barley Risotto

Creamy 'n' Cheesy

 I served the risotto on a bed of steamed broccoli. 


Cauliflower and Eggplant Barley Risotto 

Ingredients (Makes two large servings) 

  • 3 cups fat-free, less-sodium chicken broth
  • 1/2 tbsp. tablespoon olive oil
  • 10 oz. chopped cauliflower
  • 1/2 cup chopped roasted eggplant
  • 1/2 chopped large onion 
  • 1/2 c. cup pearled barley
  • 1/4 cup grated fresh Parmesan cheese


1. Bring broth to a simmer in a medium saucepan; keep warm. 

2. Heat oil in a large non-stick skillet over medium-high heat. Add cauliflower, eggplant and onion; sauté 5 minutes or until tender, stirring frequently. Add barley; cook 1 minute, stirring constantly. 

3. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in cheese. 

Benefits of Running with Your Dog 

Today Melinda posted this adorable post about the benefits of running with your dog. 

Sadie and I may or may not have made a debut. :D 

Thought of the Day 

I read a neat post by “Professor ToughLove” today and one of his main points really struck a cord with me, so I figured I would share it with you: 

“Your opinions are valuable, and it’s important that you have them, about all kinds of stuff. But having an opinion means being responsible for understanding it: where that opinion came from, what influenced it, and how much of it is based on what you yourself have learned about the world vs. what parents and pundits are shouting at you.”


  1. says

    I have always wanted to make my own risotto from scratch but the idea never really comes to a reality when I think of all the work and time. Way to go with yours! It looks wonderful.
    Haha, I could NEVER run with Sammy. I’ve tried, but his little legs are just too short, he goes for about 10 secs really strong and then crashes. Repeats this cycle for a mile and I begin to get very irritated.

    Hope you had a great day!!


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  2. says

    oh man, if I ever tried to run with my dog, we would be sprinting to the park and thats about it haha! and stopping at every tree, post, mailbox, you get the picture!
    mhm love risotto!


  3. carrie says

    hi julie-

    i’ve been a long time reader of your blog, and i just wanted to tell you that i really enjoy your posts. your attitude is so uplifting. i think your food philosophy is great as well.

    ps- i also share your indescribable love for ice cream!!!!!


  4. Kate says

    I hate to be the person to say it but this is more of a great mock-risotto recipe. Risotto is made from rice and your version is made from a grain. Just hope people realize it will taste different (and more healthy!) then a traditional risotto


    • peanutbutterfingers says

      good call! :) i’m not much of a rice-lover so i prefer risotto w/ barley, though i definitely think it’s good for people to know it’s not the same as traditional risotto. :)


  5. says

    i made the shrimp and zucchini barley risotto today and it was delicious!! i’m definitely posting about it tomorrow. thanks for getting me turned on to barley!! :)



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