Barley Risotto with Roasted Winter Vegetables

Barley Risotto with Roasted Winter Vegetables (Adapted from CL)

2 cups diced peeled parsnips
2 cups chopped cauliflower florets
1 1/2 cups chopped red bell pepper
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup chopped onion
4 cups chicken broth, divided
1 1/4 cups dry pearl barley
2 1/2 ounces fresh grated Parmigiano-Reggiano cheese, divided
1/3 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley

Preheat oven to 400

In a large bowl, toss together parsnips, cauliflower, bell pepper, 1 tablespoon olive oil, black pepper and salt. Scoop onto a large rimmed baking sheet lightly coated with nonstick spray and spread to an even layer. Bake tender and lightly browned - about 20 to 25 minutes, stirring after 10 minutes.

In a large saucepan, heat 1 teaspoon olive oil over medium-high. Stir in onion and cook until lightly browned - about 4 minutes. Pour in 3 cups broth and barley. Bring to a boil, reduce heat, cover and simmer until liquid has been absorbed - about 30 minutes. 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. Mix in the roasted vegetables and 1/3 cup cheese. Scatter each serving with a portion of the remaining 1/3 cup cheese, pecans, and parsley.

Makes about 4 to 6 servings.

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