Barley Risotto With Roasted Vegetables |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I added some spices and left out the nuts (although you can add them back; they are listed below as optional). The recipe originally calls for winter vegetables, but use what is in season for the best taste. This is a very satisfying meal. It has a little more tooth than rice-based risotto, but I actually preferred it that way. It is also made with a whole-grain, unlike regular risotto, so it has more fiber and other nutrients. This can be made vegetarian by using vegetable stock instead of chicken. I wouldn't recommend making it vegan by leaving out the cheese, as that seemed to add a lot to the dish. Serves 4 as a main dish, 8 as a side dish. Ingredients:
1 tablespoon olive oil, divided |
1/2 cup onion, chopped (i use frozen, unthawed) |
1 tablespoon garlic, minced |
4 cups reduced-sodium fat-free chicken broth, divided |
1 1/4 cups pearl barley, uncooked |
1/2 cup parsnip, diced |
1 1/2 cups carrots, diced |
1 cup cauliflower floret, chopped |
1 cup broccoli floret, chopped |
1 1/2 cups bell peppers, chopped |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon seasoning salt |
1/4 teaspoon chili powder (or to taste) |
2/3 cup parmigiano-reggiano cheese, grated and divided |
1/3 cup pecans, toasted and chopped (optional) |
2 tablespoons fresh parsley, chopped |
Directions:
1. Preheat oven to 400°.
2. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 4 minutes or until browned. Add 3 cups broth and barley; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and barley is al dente.
3. Meanwhile, combine parsnip, carrots, cauliflower, broccoli, bell pepper, remaining 2 teaspoons olive oil, black pepper, seasoned salt, and chili powder on a jelly-roll pan coated with cooking spray, and toss well to coat. Bake at 400° for 20 minutes or until lightly browned, stirring after 10 minutes.
4. Add the remaining 1 cup broth to the barley, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in parsnip mixture and 1/3 cup cheese. Sprinkle with the remaining 1/3 cup cheese, pecans (if used), and parsley.
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