Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Barley Risotto With Roasted Vegetables Recipe
    Lost? Site Map

    Barley Risotto With Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    ksduffster's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°.
    2. 2
      Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 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.
    3. 3
      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.
    4. 4
      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 (if used), and parsley.

    Browse Our Top Grains Recipes

    Ratings & Reviews:

    • on January 10, 2009

      55

      This is a simple absolutely delicious recipe. I did not use as much cheese and it was still very tastey!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2007

      55

      If my picky child likes it, it gets 5 stars! :) The barley was chewy (not mushy) and the vegetables still had a little crunch. I reduced the green bell pepper to 1 C and I chopped everything (except cauliflower and broccoli) in my mini chopper to make it more palatable to the kids. I used a combo of red and yellow onion. I also chopped the garlic in the chopper (I hate my press - too wasteful.) I didn't use the nuts or the parsley. After adding cheese and veggies, I let it cook a little while longer to absorb more of the liquid. Lots of leftovers, since no one was real hungry tonight.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Barley Risotto With Roasted Vegetables

    Serving Size: 1 (138 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 373.1
     
    Calories from Fat 73
    19%
    Total Fat 8.2 g
    12%
    Saturated Fat 3.0 g
    15%
    Cholesterol 9.6 mg
    3%
    Sodium 286.2 mg
    11%
    Total Carbohydrate 64.4 g
    21%
    Dietary Fiber 13.9 g
    55%
    Sugars 6.4 g
    25%
    Protein 13.8 g
    27%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

    seasoning salt

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites