Back
Main Dish

Barley Risotto with Cranberries and Root Vegetables


Print

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)

Preparation time 20 minutes
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

Steps

  1. In a large saucepan, bring the vegetable broth to a boil. Reduce the heat to the minimum and keep warm.

  2. 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.

  3. 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.

  4. 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.

  5. Stir in the cheese. Season lightly with salt and generously with black pepper.

  6. 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.

  7. Cook over low heat until the vegetables are tender and the and the water is fully absorbed, 15 to 20 minutes.

  8. Turn off the heat and stir the cranberries into the vegetable mixture. Set aside.

  9. 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.

Une filiale de Fruit d'or

Privacy policy

Discover our next contest

by subscribing to our newsletter

Thank you

You will recieve a confirmation
email soon

Switch language and region