Forktionary

Barley Risotto With Roasted Vegetables Recipe

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!

Prep Time 20 mins
Cook Time 65 mins
Calories 373.2 kcal
Protein 27g
Rating 5.0 (2 Reviews)
Barley Risotto With Roasted Vegetables 93

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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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.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

25g

Fat

15g

Carbs

21g

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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Side Dishes Vegetables Oven Easy European Beginner Cook Winter Italian Grains Stove Top Dietary Seasonal Comfort Food Pasta Rice And Grains Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less