Ingredients
For the barley risotto:
1.5 L (6 cups) of reduced-sodium vegetable broth
10 ml (2 tsp) of olive oil
1 medium onion, minced
350 g (2 cups) of dry pearl barley
190 ml (3/4 cup) of white wine
30 g (1/3 cup) of grated parmesan cheese
Salt and freshly ground black pepper
For the cranberry and root vegetables:
10 ml (2 tsp) of olive oil
2 cloves garlic, minced
500 ml (2 cups) of finely diced seasonal root vegetables (carrot, parsnip, butternut squash, beets, turnips, etc.)
30 ml (2 tbsp) of honey
60 ml (1/4 cup) of water
250 ml (1 cup) of Patience Fruit & Co Whole & Juicy Dried Cranberries, Sweetened with Apple Juice
85 ml (1/3 cup) of chopped fresh herbs (parsley, basil, mint, chives, etc.)
30 ml (2 tbsp) of balsamic vinegar (optional)
Cooking time 35 minutes Portions 8 servings
Barley is a cereal that contains six times more fiber than traditional risotto rice in risotto. It’s a tasty way to add variety to your menu! Our juicy cranberries boost the fiber content and add a sweet and slightly tart taste to the dish, wonderfully balancing out the rich flavor of the cheese. For better results, it is preferable to use pearl barley, which cooks twice as quickly as hulled barley, and requires no soaking.
Making a “risotto” has never been easier!
Ingredients
For the barley risotto:
1.5 L (6 cups) of reduced-sodium vegetable broth
10 ml (2 tsp) of olive oil
1 medium onion, minced
350 g (2 cups) of dry pearl barley
190 ml (3/4 cup) of white wine
30 g (1/3 cup) of grated parmesan cheese
Salt and freshly ground black pepper
For the cranberry and root vegetables:
10 ml (2 tsp) of olive oil
2 cloves garlic, minced
500 ml (2 cups) of finely diced seasonal root vegetables (carrot, parsnip, butternut squash, beets, turnips, etc.)
30 ml (2 tbsp) of honey
60 ml (1/4 cup) of water
250 ml (1 cup) of Patience Fruit & Co Whole & Juicy Dried Cranberries, Sweetened with Apple Juice
85 ml (1/3 cup) of chopped fresh herbs (parsley, basil, mint, chives, etc.)
30 ml (2 tbsp) of balsamic vinegar (optional)
Print ShareSteps
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In a large saucepan, bring the vegetable broth to a boil. Reduce the heat to the minimum and keep warm.
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Heat the olive oil in a large pot set over medium heat. Add the onion and cook until translucent. Add the pearl barley and stir to coat with the olive oil. Cook for 1 minute.
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Add the white wine and bring to a boil. Once the white wine is completely absorbed, add 125 ml (1/2 cup) of vegetable broth and return to a boil.
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Once the broth is completely absorbed, add more vegetable broth, 125 ml (1/2 cup) at a time, stirring between each addition and simmering until the broth is absorbed before adding more. Keep going until the barley is tender, about 30 to 40 minutes.
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Stir in the cheese. Season lightly with salt and generously with black pepper.
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Heat the olive oil in a large nonstick pan set over medium heat. Add the garlic and stir for 1 to 2 minutes (do not brown). Add the root vegetables, honey, and water. Cover.
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Cook over low heat until the vegetables are tender and the and the water is fully absorbed, 15 to 20 minutes.
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Turn off the heat and stir the cranberries into the vegetable mixture. Set aside.
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Stir the cranberry and grilled vegetable mixture into the cooked barley risotto. Garnish with fresh herbs and a drizzle of balsamic vinegar, if desired.
Recommendations
If you wish to use hulled barley instead of pearl barley, you need to soak it overnight before cooking. Hulled barley is barley that has been processed to remove its hull but retains all of its bran.
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In this recipe
Organic Whole Dried Cranberries, Sweetened with Apple Juice
We wanted to offer you the juiciest, most tender cranberries possible, which is why we created our Organic Whole Dried Cranberries sweetened with apple juice. We dry them just enough for them to retain their tenderness and allow you to experience their incredible texture.
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