Creamy Barley Risotto with Roasted Parsnips and Carrots

Name: Creamy Barley Risotto with Roasted Parsnips and Carrots
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 oz (340 g) parsnips, peeled, cut into ¾-inch (2 cm) pieces; 12 oz (340 g) carrots, peeled, cut into ¾-inch (2 cm) pieces; 2 tbsp (30 ml) extra-virgin olive oil; 1 tsp (2 g) fresh thyme leaves, stripped from stems; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 4½ cups (1080 ml) low-sodium vegetable broth, kept hot in a saucepan; 1 tbsp (15 ml) extra-virgin olive oil; 1 medium (200 g) yellow onion, finely diced (¼-inch / 6 mm); 3 cloves (10 g) garlic cloves, minced; 1 cup (200 g) pearl barley, rinsed under cold water and drained; ½ cup (120 ml) dry white wine; 2 tbsp (28 g) unsalted butter, cold, cut into small cubes; ¾ cup (60 g) Parmesan cheese, finely grated, plus extra for serving; 1 tbsp (15 ml) fresh lemon juice, from about ½ lemon; kosher salt, to taste, about ¼–½ tsp; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped

From the MyKitchenBank Kitchen

Chewy pearl barley simmered in broth until creamy, then folded with caramelized roasted parsnips and carrots, Parmesan, and a squeeze of lemon. A hearty, fiber-rich take on risotto that is forgiving and needs less constant stirring than rice.

Prep: 20 min
Cook: 50 min
Wait: 5 min
Total: 1 hr 15 min
Makes: 4 main-course servings (about 5 cups total)

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Ingredients

4 servings

For the roasted vegetables
12 oz (340 g) parsnips, peeled, cut into ¾-inch (2 cm) pieces
12 oz (340 g) carrots, peeled, cut into ¾-inch (2 cm) pieces
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (2 g) fresh thyme leaves, stripped from stems
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For the risotto
4½ cups (1080 ml) low-sodium vegetable broth, kept hot in a saucepan
1 tbsp (15 ml) extra-virgin olive oil
1 medium (200 g) yellow onion, finely diced (¼-inch / 6 mm)
3 cloves (10 g) garlic cloves, minced
1 cup (200 g) pearl barley, rinsed under cold water and drained
½ cup (120 ml) dry white wine
2 tbsp (28 g) unsalted butter, cold, cut into small cubes
¾ cup (60 g) Parmesan cheese, finely grated, plus extra for serving
1 tbsp (15 ml) fresh lemon juice, from about ½ lemon
kosher salt, to taste, about ¼–½ tsp
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped

Equipment (6)

Rimmed baking sheet, 18×13-inch (46×33 cm)
Large heavy-bottomed pot or deep skillet, 3–4 quart (3–4 L)
Medium saucepan, 2 quart (2 L), for warming broth
Wooden spoon
Ladle or heatproof measuring cup
Fine grater

Steps

Before you start

Roasting and the risotto run at the same time: start the vegetables in the oven first, then begin the stovetop steps.
Use pearl barley, not hulled or hull-less barley, which needs much longer to cook. Do not use quick-cooking barley.
Use low-sodium broth so the finished dish does not turn salty as the liquid reduces; season at the end.
Grate the Parmesan and chop the onion, garlic and parsley before you turn on the stove.

1
Preheat and cut vegetablesOven 425°F / 220°C
- Place a rack in the center of the oven and preheat to 425°F (220°C).
- Peel the parsnips and carrots and cut them into ¾-inch (2 cm) pieces, keeping the pieces about the same size so they roast evenly.
- If the thick tops of the parsnips have a woody core, cut it out and discard.
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Ready when: Pieces are uniform, about ¾ inch (2 cm).
Tip: Cut thinner carrot ends slightly larger so they don't burn before the thick pieces cook.
2
Roast the vegetablesOven 425°F / 220°C
- On a rimmed baking sheet, toss the parsnips and carrots with 2 tbsp olive oil, the thyme, ½ tsp salt and the pepper.
- Spread in a single layer without crowding.
- Roast at 425°F (220°C) for 25–30 minutes, stirring once at the halfway point, while you make the risotto.
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Ready when: Edges are deep golden brown and a knife slides easily into the thickest piece.
Tip: Use a large sheet pan; crowded vegetables steam instead of browning.
3
Warm the broth
- Pour the broth into a medium saucepan and bring to a gentle simmer over medium heat, then reduce to low and keep it hot with the lid on.
- Hot broth keeps the barley cooking steadily when you add it.
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Ready when: Steam rises from the surface and tiny bubbles form at the edges.
4
Soften the onion
- Heat 1 tbsp olive oil in a large heavy pot over medium heat for 1 minute.
- Add the diced onion and a pinch of salt and cook, stirring often, for 5–6 minutes.
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Ready when: Onion is soft and translucent with no browning.
Tip: If the onion starts to brown, lower the heat slightly.
5
Toast the barley
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the rinsed barley and stir constantly for 2 minutes so every grain is coated in oil and lightly toasted.
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Ready when: Barley smells nutty and looks slightly glossy and a shade darker.
Tip: Don't let the garlic brown; it turns bitter.
6
Deglaze with wine
- Pour in the wine and stir, scraping up any bits from the bottom of the pot.
- Simmer for about 2 minutes.
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Ready when: The wine is almost completely absorbed and the sharp alcohol smell is gone.
7
Simmer with first broth
- Add 3 cups (720 ml) of the hot broth and bring to a simmer.
- Reduce the heat to medium-low so it bubbles gently, and cook uncovered for 25–30 minutes, stirring every 3–4 minutes, and more often near the end so nothing sticks.
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Ready when: Most of the liquid is absorbed and a spoon dragged across the bottom leaves a trail that fills in slowly.
Tip: Barley is sturdier than rice; you don't need to stir constantly, but don't walk away for long.
8
Finish cooking barley
- Add the remaining 1½ cups (360 ml) hot broth, ½ cup (120 ml) at a time, stirring after each addition and waiting until it is mostly absorbed before adding the next.
- This takes 10–15 minutes.
- Taste a grain: it should be tender with a pleasant chew.
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Ready when: Barley is tender but chewy, and the mixture is thick and creamy, like loose porridge.
Tip: If the barley is still firm when the broth runs out, add hot water ¼ cup (60 ml) at a time.
9
Make it creamy
- Remove the pot from the heat.
- Stir in the butter, Parmesan and lemon juice vigorously for 1 minute until glossy and creamy.
- Season with salt to taste, then cover and let stand for 3–5 minutes.
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Ready when: Risotto is glossy and flows slowly when the pot is tilted.
Tip: Add the salt last; the broth and Parmesan are already salty.
10
Fold in and serve
- Gently fold about three-quarters of the roasted vegetables into the risotto.
- Spoon into warm bowls, top with the remaining vegetables, the parsley and extra Parmesan.
- Serve immediately.
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Ready when: Vegetables are evenly distributed and still hold their shape.
Tip: If the risotto has tightened up, loosen it with a splash of hot broth or water.

Good to know

Tips

Rinsing the barley removes surface starch dust and gives a cleaner, creamier texture.
Keep the broth hot; adding cold liquid slows cooking and makes timing unpredictable.
Add the roasted vegetables at the end so they stay caramelized and don't turn mushy.
Barley keeps thickening as it stands, so serve it a little looser than you want it on the plate.

Make ahead

"Roast the vegetables up to 2 days ahead and refrigerate in an airtight container; rewarm on a baking sheet at 400°F (200°C) for 8–10 minutes. The risotto is best made fresh but can be cooked through step 8, cooled, and refrigerated for 1 day; reheat with a splash of broth before finishing with the butter, cheese and lemon."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container for up to 4 days. Freezer: up to 2 months in portions. Reheat in a saucepan over low heat with 2–4 tbsp broth or water per serving, stirring until hot throughout, or microwave covered in 1-minute bursts, stirring between."

Substitutions

dry white wine → Additional vegetable broth plus 1 tsp white wine vinegar. Use ½ cup (120 ml) broth and stir in the vinegar with the lemon juice.
Parmesan cheese → Nutritional yeast and vegan butter. Use 3 tbsp nutritional yeast and swap the butter for olive oil to make it vegan; the flavor is nuttier and less salty.
parsnips → Butternut squash or sweet potato. Cut in ¾-inch (2 cm) cubes; roasting time is about the same.
pearl barley → Farro (semi-pearled). Cooks in a similar time, though it may need an extra ½ cup (120 ml) broth.