Barley Risotto With Roasted Vegetables Recipe

Ingredients for Barley Risotto With Roasted Vegetables

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Reduced Sodium Fat Free Chicken Broth
• Pearl Barley
• 1 medium parsnip, peeled and chopped
• 1 medium carrot, peeled and chopped
• Cauliflower Floret
• Broccoli Floret
• Bell Peppers
• Fresh Ground Black Pepper
• Seasoning Salt
• 1/4 teaspoon chili powder
• Parmigiano Reggiano Cheese
• 1/4 cup chopped pecans (optional)
• Fresh Parsley

How to Make Barley Risotto With Roasted Vegetables

1. Preheat oven to 400°F (200°C).
2. 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.
3. Add 1 cup pearl barley and 3 cups vegetable or chicken broth. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 30 minutes, or until the liquid is absorbed and the barley is al dente.
5. 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).
6. 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.
7. Spread the vegetables in a single layer on a baking sheet coated with cooking spray.
8. Roast for 20 minutes, or until lightly browned, stirring halfway through.
9. 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.
10. Stir in the roasted vegetables and 1/3 cup grated Parmesan cheese.
11. Serve immediately, sprinkled with the remaining 1/3 cup Parmesan cheese, 1/4 cup chopped pecans (optional), and 2 tablespoons chopped fresh parsley.