Purple Barley Risotto With Cauliflower Recipe

Name: Purple Barley Risotto With Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 cup finely chopped onion; 2 garlic cloves, minced; 1 small head cauliflower, separated into small florets, then broken into smaller pieces or sliced 1/2 inch thick (about 4 heaped cups); 1/2 cup fruity red wine, such as a Cotes du Rhone; 4 cups cooked purple prairie barley (1 cup uncooked) or hulled barley; 2 cups vegetable or chicken stock; 1 cup thawed frozen or fresh peas; Salt; freshly ground pepper; 1/4 cup chopped fresh parsley; 2 ounces Parmesan, grated (1/2 cup)

Servings: persons

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1 small head cauliflower, separated into small florets, then broken into smaller pieces or sliced 1/2 inch thick (about 4 heaped cups)
1/2 cup fruity red wine, such as a Cotes du Rhone
4 cups cooked purple prairie barley (1 cup uncooked) or hulled barley
2 cups vegetable or chicken stock
1 cup thawed frozen or fresh peas
Salt
freshly ground pepper
1/4 cup chopped fresh parsley
2 ounces Parmesan, grated (1/2 cup)

1
Heat the oil over medium heat in a large, heavy nonstick skillet or saucepan, and add the onion.
2
Cook, stirring, until tender, about five minutes.
3
Add the garlic and cauliflower.
4
Cook, stirring, for a minute until the garlic is fragrant.
5
Stir in the barley and red wine.
6
Cook, stirring, until the wine has evaporated, leaving the cauliflower tinted.
7
Add 1 1/2 cups of the stock, and cook, stirring often, for 10 minutes.
8
Add the peas, and continue to simmer until the cauliflower and peas are tender and most of the stock has evaporated, about 15 minutes.
9
There should still be some creamy liquid surrounding the grains of barley.
10
If the mixture dries out before the cauliflower is tender, or if the grains are not suspended in some liquid at the end of cooking, add some of the additional 1/2 cup of stock.
11
Add pepper, and adjust salt.
12
Stir in the parsley and Parmesan, remove from the heat and serve.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1/2 cup finely chopped onion, 2 garlic cloves, minced, 1 small head cauliflower, separated into small florets, then broken into smaller pieces or sliced 1/2 inch thick (about 4 heaped cups), and more.

Yes, Purple Barley Risotto With Cauliflower 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.

That's it — enjoy your meal!

Purple Barley Risotto With Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions