- Prep time 25 minutes
- Total time 1 hour & 25 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Roasted Carrots & Hazelnuts:
Barley Risotto:
Method
Roasted Carrots & Hazelnuts Preheat oven to 400°F; line baking sheet with parchment paper. Place carrot slices, onion and garlic on prepared baking sheet. Drizzle with oil and season with salt and pepper. Roast, stirring halfway through roasting time, for 25 minutes.
When cool enough to handle, squeeze garlic out of peel and place in small saucepan. Add onions, 1/2 cup of the carrots, and the chicken broth. Bring to boil; cook, stirring occasionally, for 5 minutes. Transfer to blender and pulse until smooth; set aside.
Place remaining carrots in bowl. Sprinkle with cumin, hazelnuts and chives; toss to combine. Season with salt and pepper; set aside.
Barley Risotto In large deep skillet, heat oil over low heat. Add shallots; cook, stirring often, for 2 to 3 minutes. Stir in barley; cook, stirring often, for 1 minute. Stir in broth and 1 cup water. Cook over medium-low heat, stirring occasionally, until liquid has almost completely evaporated, about 20 minutes.
Increase heat to medium-high; add reserved carrot purée and cook, stirring often, for 5 minutes. Season with salt and pepper; stir in cheese and butter until smooth. Divide risotto among bowls and top with Roasted Carrots & Hazelnuts, and grated Parmesan, if using. Season generously with pepper.
Nutritional facts Per serving: about
- Iron 4.5 mg
- Fibre 14 g
- Sodium 1,300 mg
- Sugars 8 g
- Protein 19 g
- Calories 650
- Total fat 35 g
- Cholesterol 50 mg
- Saturated fat 13 g
- Total carbohydrate 64 g
