Barley Risotto with Roasted Winter Vegetables

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
55 min
Level:
Intermediate
Yield:
4 (1 1/2 cup) servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 55 min
Total:: 1 hr 5 min

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Ingredients

4 cups chicken or vegetable broth, homemade or low-sodium canned
2 sprigs fresh thyme
1 medium carrot, sliced
1 small celery root (about 1/2 pound), peeled and cut into 3/4-inch chunks
1/2 small butternut squash, halved, peeled, seeded, and cut into 3/4-inch chunks
4 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus additional for seasoning
1 cup pearl barley
1/2 medium onion, chopped
2 cloves garlic, smashed
1/2 cup dry white wine
4 to 5 cups torn mustard greens (1 small bunch)
Freshly ground black pepper
1 cup freshly grated Parmesan, optional

Directions

Preheat the oven to 425 degrees F.

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. Roast until golden and tender, about 25 minutes.

Combine the chicken broth and thyme in a small saucepan and bring to a simmer.

Heat the remaining 2 tablespoons olive oil in the saucepan over medium-high heat. Add the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Pour in the wine, and cook, stirring constantly, until the liquid is absorbed. Add 2 cups of the broth, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently. 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. Add the roasted vegetables and cook until the vegetables are heated through. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 3 minutes. If the risotto thickens up too much, thin it out with a little hot water. Season with salt and pepper. Serve immediately. Pass grated cheese at the table.

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Comments & Reviews

recipe Barley Risotto with Roasted Winter Vegetables
Justis Washington, PA 02-27-2010
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Comfort food
Rated: 5 stars out of 5

I love it. I left the greens out and added the green leaves from the celery (for extra color). I used carrots, parsnips and... celery. I put some real good parm on top. Wonderful dish. Next time I will double the recipe. Make sure that the barley absorbs the liquid before adding moreRead more
recipe Barley Risotto with Roasted Winter Vegetables
Anne New York, NY 11-10-2008
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Anne
Rated: 3 stars out of 5

Please re-read the directions. They do not specify the amount of chicken broth that should be added in the first addition of... broth. As a result, noting that 2 C. were added in the next addition, I added 2 cups at the beginning and was left with a soggy mess that took over an hour to cook down. Read more
recipe Barley Risotto with Roasted Winter Vegetables
Anonymous 10-10-2006
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Boring
Rated: 3 stars out of 5

The barley risotto was just ok for the amount of time: it was bland and lacked texture, other than the barley. Perhaps more... garlic and thyme would help to wake up this recipe, in addition to some earthy mushrooms. The barley took about 30 minutes to soak up each of the 2 additions of broth; consequently, the dish took about 1-1/2 hours to make.Read more
recipe Barley Risotto with Roasted Winter Vegetables
Jeannine Oceanside, NY 12-15-2005
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Fantastic flavors
Rated: 5 stars out of 5

The combination of the mustard greens along with the sweet flavor of the butternut squash really complimented eachother. The... barley was creamy but not mushy like an arborio rice.Read more
recipe Barley Risotto with Roasted Winter Vegetables
ANNE Cambridge, MA 11-24-2005
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the mustard greens make it
Rated: 4 stars out of 5

The mustard greens add a spicy shot of flavor to an otherwise bland risotto. I think I would add chopped thyme into the... risotto instead of just having some sprigs in the broth, if I made this again.Read more
recipe Barley Risotto with Roasted Winter Vegetables
Anonymous 05-01-2005
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Great and Healthy
Rated: 5 stars out of 5

This is richly flavored and versatile.