Barley risotto with baked winter vegetables

Votes: 1

How to Make - Barley Risotto with Roasted Winter Vegetables

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 397, total fat 16 G., saturated fats 2 G., proteins 10 G., carbohydrates 55 G., fiber 10 G., cholesterol 1 mg, sodium 1 mg, sugar 1 G.

Italian risotto can be made not only with rice but also with pearl barley, resulting in a dish just as tender but not overcooked as with starchier rice. Roasted vegetables—butternut squash, carrots, and celery root—are added to the pot when the risotto is almost ready. Their natural sweetness is perfectly complemented by zesty mustard greens. Serve the risotto with grated Parmesan cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups chicken or vegetable broth, homemade or store-bought, lightly salted
2 sprigs of fresh thyme
1 medium carrot, thinly sliced
1 small celery root (about 200 g), peeled and cut into 2 cm pieces.
Half a small butternut squash, halved, seeded, peeled and cut into 2cm pieces.
4 tablespoons extra-virgin olive oil
1 teaspoon coarse salt + more to taste
1 cup pearl barley
Half a medium onion, chopped
2 cloves garlic, crushed
0.5 cups dry white wine
4-5 cups torn mustard greens (1 small bunch)
1 cup freshly grated Parmesan (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pearl barley, butternut squash, carrot, celery, mustard leaves, white wine, Parmesan cheese, thyme

Cooking the dish according to the recipe:

Preheat oven to 220°C. Toss the carrots, celery root, and pumpkin with 2 tablespoons of olive oil and salt on a baking sheet and spread into an even layer. Bake until the vegetables are tender and golden brown, about 25 minutes.
Pour chicken broth into a small saucepan, add thyme and bring to a boil.

Heat the remaining 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the barley, onion, and garlic and cook, stirring occasionally, until the vegetables have softened slightly, about 5 minutes.
Pour in the wine and cook, stirring constantly, until the liquid is absorbed. Add 2 cups of broth, reduce the heat to medium, and simmer, stirring frequently, until the liquid is absorbed. Add the remaining broth and simmer, stirring occasionally, until the barley is tender but still firm and the risotto is still soupy, about 30 minutes.
Add the roasted vegetables and cook until heated through. Stir in the mustard greens, then let the risotto simmer until wilted, about 3 minutes. If the risotto thickens too much, thin it with a little hot water. Season with salt and pepper to taste. Serve immediately. Garnish with grated Parmesan cheese.

Categories:

recipe / Calorie content of prepared meals / Winter dishes / Dinner / Main courses / Cereals, legumes / Vegetables and mushrooms / / Pumpkin dishes / Pumpkin main courses / Food Network - recipes / Italian cuisine

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