Dinner Tonight: Barley Risotto With Cauliflower And Red Wine Recipe Recipe

Name: Dinner Tonight: Barley Risotto With Cauliflower And Red Wine Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 to 8 cups vegetable or chicken stock; Salt and black pepper; 2 tablespoons extra-virgin olive oil; 1/2 medium onion, minced; 2 garlic cloves, minced; 1 1/2 cups barley; 1 cauliflower, stems removed and the florets broken up into small pieces; 1 cup red wine; 3 tablespoons fresh parsley, chopped; 2 ounce Parmesan cheese, grated (about 1/2 cup)

Servings: persons

7 to 8 cups vegetable or chicken stock
Salt and black pepper
2 tablespoons extra-virgin olive oil
1/2 medium onion, minced
2 garlic cloves, minced
1 1/2 cups barley
1 cauliflower, stems removed and the florets broken up into small pieces
1 cup red wine
3 tablespoons fresh parsley, chopped
2 ounce Parmesan cheese, grated (about 1/2 cup)

1
Pour the stock into a medium-sized pot and bring to a simmer.
2
Meanwhile, pour the oil into a large pot set over medium heat. Add the onion and cook until soft, about 3 minutes. Then add the garlic, cauliflower, and barley. Cook until the barley starts to crackle, stirring occasionally, about 2 minutes.
3
Pour in the wine, and cook until it has all evaporated. Then add enough of the stock to just cover the barley. Stir often, and cook until most of the stock has been absorbed. Ladle in more stock to cover. Continue stirring and adding stock as needed, until the barley is tender, but still has a little bite to it. Then add one more ladle of stock, dump in the parsley and Parmesan, turn off the heat and set aside for a minute. Season with salt and pepper to taste.

505

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 10 ingredients. The key ingredients include: 7 to 8 cups vegetable or chicken stock, Salt and black pepper, 2 tablespoons extra-virgin olive oil, 1/2 medium onion, minced, and more.

Yes, Dinner Tonight: Barley Risotto With Cauliflower And Red Wine Recipe 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.

Dinner Tonight: Barley Risotto With Cauliflower And Red Wine Recipe

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