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 cups stock vegetable or chicken, more as needed; 1 x salt to taste; 1 1/2 tablespoons olive oil or canola oil; 2 small shallots finely chopped; 3 cloves garlic or to taste, minced; 1 1/2 cups pearl barley; 1 medium - cauliflower, separated into small florets or sliced 1/2 inch thick; 1 cup red wine plus 2 tablespoons; 4 tablespoons parsley leaves freshly chopped, flat-leaf; ⅓ cup parmesan, parmigiano-reggiano cheese, grated; 1 x black pepper to taste

Servings: persons

7 cups stock vegetable or chicken, more as needed
1 x salt to taste
1 1/2 tablespoons olive oil or canola oil
2 small shallots finely chopped
3 cloves garlic or to taste, minced
1 1/2 cups pearl barley
1 medium - cauliflower, separated into small florets or sliced 1/2 inch thick
1 cup red wine plus 2 tablespoons
4 tablespoons parsley leaves freshly chopped, flat-leaf
⅓ cup parmesan, parmigiano-reggiano cheese, grated
1 x black pepper to taste

1
Bring the stock to a simmer in a medium saucepan.
2
Heat the oil over medium heat in a large saucepan or nonstick skillet.
3
Stir in the onion.
4
Cook, stirring, until the onion begins to soften, 3 to 4 minutes.
5
Stir in the garlic, cauliflower and barley.
6
Cook, stirring, for 2 to 3 minutes, until the grains of barley are separate and starting to crackle.
7
Stir in the red wine and cook, stirring, until there is no more wine visible in the pan.
8
Add 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 pace.
12
Adding more stock when the barley is almost dry, until the barley is tender but still chewy.
13
It takes about 50 to 60 minutes.
14
Taste and add salt if necessary.
15
Add another ladleful of stock to the barley at the end.
16
Stir in the parsley and Parmesan, and remove from the heat.
17
Season with salt and pepper if desired.
18
Serve hot.

800

kcal

Calories

Fat

Carbs

135

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 cups stock vegetable or chicken, more as needed, 1 x salt to taste, 1 1/2 tablespoons olive oil or canola oil, 2 small shallots finely chopped, 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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