Romano Bean & Barley Risotto with Marinated Cherry Tomatoes & Basil

Romano Bean & Barley Risotto

with Marinated Cherry Tomatoes & Basil

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

One of our favorite ways to celebrate the summer is by cooking with specialty varieties of seasonal produce. That’s just what we’re doing here, making an elegant barley risotto with Romano beans. A type of snap bean (like green beans), these intensely tasty, hearty legumes are a classic ingredient in the cuisine of Italy. Their freshness elevates the risotto, topped with fresh basil leaves and cherry tomatoes marinated in ground, aromatic fennel seeds.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
Romano Bean & Barley Risotto with Marinated Cherry Tomatoes & Basil
Title
  • 1 cup Pearled Barley
  • 3 cloves Garlic
  • 1 Fennel Bulb
  • 1 Yellow Onion
  • ¼ lb Romano Beans
  • ¼ lb Cherry Tomatoes
  • 1 large bunch Basil
  • 1 large bunch Parsley
  • 2 Tbsps Butter
  • ½ cup Grated Parmesan Cheese
  • ⅛ tsp Ground Fennel Seed
time-saving
tips & techniques
How To: Chop Herbs
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the fennel stems; small dice the bulb. Peel and small dice the onion. Trim off and discard the stem ends of the Romano beans; cut into 1-inch pieces on an angle. Pick the parsley and basil leaves off the stems; discard the stems. Finely chop the parsley leaves. Halve the tomatoes; place in a medium bowl with the ground fennel seeds and half the basil (tearing the leaves just before adding). Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

Cook the aromatics:
2 Cook the aromatics:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and diced fennel; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Add the barley:
3 Add the barley:

Add the barley to the pot of aromatics; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly toasted and fragrant.

Add the Romano beans & water:
4 Add the Romano beans & water:

Add the Romano beans and 2 cups of water to the pot; season with salt and pepper. Cook, stirring frequently, 8 to 10 minutes, or until about half the water has been absorbed and the barley has softened slightly. Add 2 cups of water; season with salt and pepper. Cook, stirring frequently, 12 to 14 minutes, or until most of the water has been absorbed and the barley is al dente (still slightly firm to the bite). Remove from heat.

Finish the risotto:
5 Finish the risotto:

Add the parsley, butter and Parmesan cheese to the pot; stir until thoroughly combined. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished risotto between 2 bowls. Top with the marinated tomatoes and remaining basil (tearing the leaves just before adding). Enjoy!

Tips from Home Chefs

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Romano Bean & Barley Risotto

Prepare the ingredients:
How To: Chop Herbs
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the fennel stems; small dice the bulb. Peel and small dice the onion. Trim off and discard the stem ends of the Romano beans; cut into 1-inch pieces on an angle. Pick the parsley and basil leaves off the stems; discard the stems. Finely chop the parsley leaves. Halve the tomatoes; place in a medium bowl with the ground fennel seeds and half the basil (tearing the leaves just before adding). Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

2 Cook the aromatics:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and diced fennel; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Cook the aromatics:
Add the barley:
3 Add the barley:

Add the barley to the pot of aromatics; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly toasted and fragrant.

4 Add the Romano beans & water:

Add the Romano beans and 2 cups of water to the pot; season with salt and pepper. Cook, stirring frequently, 8 to 10 minutes, or until about half the water has been absorbed and the barley has softened slightly. Add 2 cups of water; season with salt and pepper. Cook, stirring frequently, 12 to 14 minutes, or until most of the water has been absorbed and the barley is al dente (still slightly firm to the bite). Remove from heat.

Add the Romano beans & water:
Finish the risotto:
5 Finish the risotto:

Add the parsley, butter and Parmesan cheese to the pot; stir until thoroughly combined. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished risotto between 2 bowls. Top with the marinated tomatoes and remaining basil (tearing the leaves just before adding). Enjoy!

Plate your dish:
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