Barley Risotto with Eggplant and Tomatoes w/ Turkey Sausage

By J9Rose

Ingredients

• 1- 2 pkg of turkey sausage
• 8 -10 cups (1/2-inch) diced eggplant
• 2 pint cherry tomatoes
• 4 tablespoons olive oil, divided
• 3/4 teaspoon black pepper, divided
• 7 cups fat-free, less-sodium chicken broth
• 3 cups water
• 2 1/2 cups finely chopped onion
• 1 1/2 cup uncooked pearl barley
• 3 teaspoons minced garlic
• 3/4 cup dry white wine
• 1/4 teaspoon salt
• 3/4 cup (2 ounces) crumbled soft goat cheese
• 1/4 cup thinly sliced fresh basil
• 1/4 cup pine nuts, toasted

Preparation

Step 1

1. Preheat oven to 400°.

2. Combine eggplant, tomatoes, 3 tablespoons oil, and 1/2 teaspoon pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pans. Bake @ 400° for 20 minutes or until tomatoes begin to collapse and eggplant is tender.

3. Meanwhile brown turkey sausage (remove casing)

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

5. 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.

6. 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).

7. Gently stir in eggplant mixture, remaining 1/4 teaspoon pepper, and salt. Top with cheese, basil, and nuts.