Barley Risotto With Roasted Winter Vegetables
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
43
Sourness
49
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 cups
Chicken2 sprigs
Thyme (fresh)1 medium
Carrot (sliced)4 tbsps
Extra-Virgin Olive Oil1 cup
Pearl Barley1 medium
Onion (chopped)2 cloves
Garlic (smashed)1 cup
White Wine (dry)Directions:
1
Preheat the oven to 425 degrees F
2
Toss the carrot, celery root, and butternut squash with 2 tablespoons of the olive oil and the salt on a baking sheet and spread out in an even layer
3
Roast until golden and tender, about 25 minutes
4
Combine the chicken broth and thyme in a small saucepan and bring to a simmer
5
Heat the remaining 2 tablespoons olive oil in the saucepan over medium-high heat
6
Add the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes
7
Pour in the wine, and cook, stirring constantly, until the liquid is absorbed
8
Add 2 cups of the broth, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently
9
Add the remaining broth and simmer, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, about 30 minutes
10
Add the roasted vegetables and cook until the vegetables are heated through
11
Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 3 minutes
12
If the risotto thickens up too much, thin it out with a little hot water
13
Season with salt and pepper
14
Serve immediately
15
Pass grated cheese at the table