Barley Risotto With Roasted Vegetables
This is originally from cooking light, but i modified it a bit because the reviews on their website all mentioned how bland it was. I added some spices and left out the nuts (although you can add them back; they are listed below as optional). The recipe originally calls for winter vegetables, but use what is in season for the best taste. This is a very satisfying meal. It has a little more tooth than rice-based risotto, but i actually preferred it that way. It is also made with a whole-grain, unlike regular risotto, so it has more fiber and other nutrients. This can be made vegetarian by using vegetable stock instead of chicken. I wouldn't recommend making it vegan by leaving out the cheese, as that seemed to add a lot to the dish. Serves 4 as a main dish, 8 as a side dish.
Steps
Preheat oven to 400.
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat.
Add onion and garlic.
Saut 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.
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 400 for 20 minutes or until lightly browned , stirring after 10 minutes.
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 , and parsley.
Ingredients
olive oil, onion, garlic, reduced-sodium fat-free chicken broth, pearl barley, parsnip, carrots, cauliflower floret, broccoli floret, bell peppers, fresh ground black pepper, seasoning salt, chili powder, parmigiano-reggiano cheese, pecans, fresh parsley