Barley Risotto With Roasted Vegetables Recette

Elevate your weeknight dinner with this hearty and flavorful Barley Risotto! Inspired by Cooking Light, but amped up with spices, this recipe uses seasonal vegetables for peak freshness and satisfying texture. Unlike traditional risotto, the barley adds a delightful chewiness and a boost of fiber and nutrients. Vegetarian-friendly with vegetable broth, and irresistibly creamy with cheese (vegan option not recommended). Perfect as a main course for 4 or a side dish for 8. Get ready for a wholesome and delicious meal that's bursting with flavor!

Préparation 20 min

Cuisson 65 min

Calories 373.2 kcal

Protéines 27g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Barley Risotto With Roasted Vegetables

3 tablespoons olive oil
1 medium onion
2 cloves garlic
4 cups reduced sodium fat free chicken broth
1 cup pearl barley
1 medium parsnip
1 medium carrot
1 cup cauliflower florets
1 cup broccoli florets
1/2 medium bell pepper
1/2 teaspoon fresh ground black pepper
1/2 teaspoon seasoning salt
1/4 teaspoon chili powder
2/3 cup grated Parmigiano Reggiano cheese
1/4 cup chopped pecans
2 tablespoons chopped fresh parsley
cooking spray

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Comment préparer Barley Risotto With Roasted Vegetables

Preheat oven to 400°F (200°C).
Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté for 4 minutes, or until softened and lightly browned.
Add 1 cup pearl barley and 3 cups vegetable or chicken broth. Bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes, or until the liquid is absorbed and the barley is al dente.
Meanwhile, prepare the vegetables: Peel and chop 1 medium parsnip, 1 medium carrot, 1 cup cauliflower florets, 1 cup broccoli florets, and 1/2 medium bell pepper (any color).
In a large bowl, toss the chopped vegetables with 2 tablespoons olive oil, 1/2 teaspoon black pepper, 1/2 teaspoon seasoned salt, and 1/4 teaspoon chili powder.
Spread the vegetables in a single layer on a baking sheet coated with cooking spray.
Roast for 20 minutes, or until lightly browned, stirring halfway through.
Once the barley has simmered for 30 minutes, add 1 cup more broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more.
Stir in the roasted vegetables and 1/3 cup grated Parmesan cheese.
Serve immediately, sprinkled with the remaining 1/3 cup Parmesan cheese, 1/4 cup chopped pecans (optional), and 2 tablespoons chopped fresh parsley.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

25g

Fat

15g

Carbs

21g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Side Dishes European Italian Mediterranean Healthy Vegetarian Fall Recipes

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Questions fréquentes

Combien de temps faut-il pour préparer Barley Risotto With Roasted Vegetables ?

Barley Risotto With Roasted Vegetables prend environ 85 minutes du début à la fin — environ 20 minutes de préparation et 65 minutes de cuisson.

Combien de calories contient Barley Risotto With Roasted Vegetables ?

Barley Risotto With Roasted Vegetables contient environ 373.2 calories par portion, avec environ 27 g de protéines, 21 g de glucides et 12 g de lipides.

De quels ingrédients ai-je besoin pour Barley Risotto With Roasted Vegetables ?

Les principaux ingrédients de Barley Risotto With Roasted Vegetables sont Olive Oil, Onion, Garlic, Reduced Sodium Fat Free Chicken Broth, Pearl Barley, Parsnip. Consultez la liste complète avec les quantités ci-dessus.