Barley Risotto with Roasted Winter Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Barley makes a tasty stand-in for rice in this hearty, fiber-rich risotto. All you need to complete the meal is a salad and glass of white wine. Ingredients:
2 cups diced parsnip |
2 cups chopped cauliflower florets |
1 1/2 cups chopped red bell pepper (about 1 large) |
1 tablespoon olive oil, divided |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
cooking spray |
1/2 cup chopped onion |
4 cups fat-free, less-sodium chicken broth, divided |
1 1/4 cups uncooked pearl barley |
2/3 cup (about 2 1/2 ounces) grated parmigiano-reggiano cheese, divided |
1/3 cup chopped pecans, toasted |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 400°.
2. Combine parsnip, cauliflower, bell pepper, 2 teaspoons olive oil, black pepper, and salt 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.
3. Heat remaining 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion; 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. Add the remaining 1 cup broth, 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, and parsley.
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