Best 6 Barley Carrot Risotto Recipes

BARLEY RISOTTO WITH ROASTED WINTER VEGETABLES

Steps:

• 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.

VEGETABLE BARLEY RISOTTO

Steps:

• Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.

SLOW-COOKER MUSHROOM BARLEY RISOTTO

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
• Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
• Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS

Steps:

• Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
• Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
• Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
• Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

BARLEY RISOTTO

Steps:

• In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

BARLEY CARROT RISOTTO

Steps:

• Heat oil and add onion and garlic until onion is tender.
• Add carrots and thyme and cook for 5min.
• Stir in water and barley; bring to a boil.
• Reduce heat to med-low; simmer until barley is tender.