Barley Risotto With Cauliflower and Red Wine Recipe

Name: Barley Risotto With Cauliflower and Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 to 8 cups vegetable or chicken stock, as needed; Salt; 2 tablespoons extra virgin olive oil; 1 small or 1/2 medium onion, minced; 2 large garlic cloves, minced or pressed; 1 1/2 cups barley; 1 medium cauliflower, separated into small florets or sliced 1/2 inch thick; 1 cup robust red wine, such as a Cotes du Rhone; 3 tablespoons chopped flat-leaf parsley; 2 ounces Parmesan cheese, grated (1/2 cup); Freshly ground pepper

Servings: persons

7 to 8 cups vegetable or chicken stock, as needed
Salt
2 tablespoons extra virgin olive oil
1 small or 1/2 medium onion, minced
2 large garlic cloves, minced or pressed
1 1/2 cups barley
1 medium cauliflower, separated into small florets or sliced 1/2 inch thick
1 cup robust red wine, such as a Cotes du Rhone
3 tablespoons chopped flat-leaf parsley
2 ounces Parmesan cheese, grated (1/2 cup)
Freshly ground pepper

1
Season the stock well with salt and bring to a simmer in a medium saucepan.
2
Heat the oil over medium heat in a large, heavy nonstick frying pan or a wide, heavy saucepan.
3
Add the onion.
4
Cook, stirring, until the onion begins to soften, about three minutes.
5
Add the garlic, cauliflower and barley.
6
Cook, stirring, for a couple of minutes, until the grains of barley are separate and beginning to crackle.
7
Add the red wine and cook, stirring, until there is no more wine visible in the pan.
8
Stir in enough of the simmering stock to just cover the barley.
9
The stock should bubble slowly.
10
Cook, stirring often, until it is just about absorbed.
11
Add more stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the barley is almost dry, until the barley is tender but still chewy.
12
Taste and add salt if necessary.
13
Add another ladleful of stock to the barley.
14
Stir in the parsley and Parmesan, and immediately remove from the heat.
15
Add freshly ground pepper, taste one last time and adjust salt.
16
Serve at once.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 to 8 cups vegetable or chicken stock, as needed, Salt, 2 tablespoons extra virgin olive oil, 1 small or 1/2 medium onion, minced, and more.

Yes, Barley Risotto With Cauliflower and Red Wine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Risotto With Cauliflower and Red Wine

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