Roasted vegetable and caramelised garlic barley risotto

By Alqualonde

Pearl barley makes a great alternative to arborio rice in risotto as it doesn't require constant stirring and has a lovely nutty texture.

Ingredients

• 2 onions
• 12 garlic cloves, unpeeled
• 2 carrots, roughly chopped
• 1 bunch baby beetroot, cut into wedges
• 250 g peeled butternut pumpkin, chopped
• 2 sprigs each of thyme and rosemary
• 1/3 cup (80ml) extra virgin olive oil
• 350 g pearl barley
• 100 ml white wine
• 1 L (4 cups) vegetable stock
• 25 g finely grated parmesan, plus extra to serve
• 2 tbs chopped basil, plus leaves to serve

Details

Adapted from taste.com.au

Preparation

Step 1

Step 1

Preheat the oven to 200°C. Peel and finely chop 1 garlic clove and 1 onion. Set aside.

Step 2

Cut the remaining onion into thin wedges and place in a large roasting pan with the carrot, beetroot, pumpkin, herbs and remaining garlic. Season with sea salt and freshly ground black pepper. Add 2 tbs oil, stir to coat and roast, stirring a couple times, for 45-50 minutes until the vegetables are cooked. Remove from oven and rest for 20 minutes.

Step 3

Heat the remaining 2 tbs oil in a saucepan over medium heat and cook the chopped onion and garlic with a little salt and pepper for 5 minutes or until softened. Add the barley and stir for 1 minute to coat the grains. Add the wine and simmer until evaporated, then add the stock. Bring to the boil and simmer gently, uncovered, for 30 minutes or until the barley is al dente and the liquid is absorbed.

Step 4

Stir in the roasted vegetables, cheese and chopped basil. Season to taste and serve with extra cheese and basil leaves.