6 servings (serving size: about 3/4 cup risotto, about 1 tablespoon cheese, about 1 tablespoon nuts, and 1 teaspoon parsley)

Barley makes a tasty stand-in for rice in this hearty, fiber-rich risotto. All you need to complete the meal is a salad and glass of white wine.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine parsnip, cauliflower, bell pepper, 2 teaspoons olive oil, black pepper, and salt 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.

Step 3

Heat remaining 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion; 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. Add the remaining 1 cup broth, 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, and parsley.

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Ratings & Reviews

KitchenCat's Review

December 14, 2013
This was a lot of time spent on something that was just ok. I liked it, but my husband (though he ate it) didn't love it and felt it was lacking in flavor. He called it porridge. I probably won't make it again because it just isn't worth the effort and time.

lizzie924's Review

November 19, 2012

loncher04285's Review

November 10, 2008
I changed the recipe, I added more garlic with the onion and I used sweet potatoes, rutabagas, parsnips and carrots. I roasted those as the directions said and I used toasted almonds, combination of parm and asiago cheese. I served this as the main dish and the kids loved it and found it very filling on it's own.