Barley Risotto With Roasted Vegetables Recipe

Name: Barley Risotto With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0.
2
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion and garlic; saute 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 400u00b0 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.

688

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 16 ingredients. The key ingredients include: 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, and more.

Yes, Barley Risotto With Roasted Vegetables falls under the Soups & Stews 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 Roasted Vegetables

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