Dinner

Roasted Vegetable Barley Risotto is for Dinner.

Roasted Vegetable Barley Risotto takes several minutes to prepare.

Roasted Vegetable Barley Risotto takes several minutes to cook.

Roasted Vegetable Barley Risotto makes 4 servings.

The ingredients for Roasted Vegetable Barley Risotto are:

Cauliflower, cooked, 2 cup
Red Peppers, 2 cup
Parsnips, 1.5 cup
Parmesan Cheese Low Fat 4 tbsp
Olive Oil, 1 tbsp
Fat Free Chicken Broth 4 Cups
Barley, pearled, raw, 1 cup Parsnips, 1.5 cup

Here is how you make Roasted Vegetable Barley Risotto:

Preheat oven to 400. Combine first 3 ingredients seasoned with salt and pepper in bowl, spray with cooking spray to coat and bake for 20 minutes or until lightly browned, stirring after 10 minutes. Heat olive oil in large saucepan on medium - hi heat. Add onions and brown. Add 3 cups of chicken broth + barley and bring to boil. Cover, reduce heat and simmer for 30 minutes until liquid is absorbed. Slowly add 1 more cup of broth stirring constantly until all broth is aborbed.Stir in vegetable mixture and parmesean cheese. 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user CENROSE.

The nutritional information for Roasted Vegetable Barley Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 322.8

• Total Fat: 6.1 g
• Cholesterol: 0.0 mg
• Sodium: 711.0 mg
• Total Carbs: 59.1 g
• Dietary Fiber: 12.8 g
• Protein: 12.0 g