Barley Risotto With Roasted Winter Vegetables Recipe

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

Servings: persons

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

1
Preheat oven to 400u00b0.
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 400u00b0 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; 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. 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.

640

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

Yes, Barley Risotto With Roasted Winter 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 Winter Vegetables

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