Barley Risotto With Roasted Vegetables

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil, divided
• 1/2 cup onion, chopped (i use frozen, unthawed)
• 1 tablespoon garlic, minced
• 4 cups reduced-sodium fat-free chicken broth, divided
• 1 1/4 cups pearl barley, uncooked
• 1/2 cup parsnip, diced
• 1 1/2 cups carrots, diced
• 1 cup cauliflower floret, chopped
• 1 cup broccoli floret, chopped
• 1 1/2 cups bell peppers, chopped
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon chili powder (or to taste)
• 2/3 cup parmigiano-reggiano cheese, grated and divided
• 1/3 cup pecans, toasted and chopped (optional)
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 preheat oven to 400°.
• 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 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 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.