Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Barley Risotto With Cauliflower & Red Wine

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

/

 

Yield

6 servings

Prep

12 min

Cook

60 min

Ready

80 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
7 cups stock
vegetable or chicken, more as needed
Camera
1 x salt
to taste
* Camera
1 ½ tablespoons olive oil
or canola oil
Camera
2 small shallots
finely chopped
* Camera
3 cloves garlic
or to taste, minced
Camera
1 ½ cups pearl barley
Camera
1 medium -
cauliflower, separated into small florets or sliced 1/2 inch thick
*
1 cup red wine
plus 2 tablespoons
* Camera
4 tablespoons parsley leaves
freshly chopped, flat-leaf
Camera
cup Parmesan cheese
Camera
1 x black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
1.7 l stock
vegetable or chicken, more as needed
Camera
1 x salt
to taste
* Camera
23 ml olive oil
or canola oil
Camera
2 small shallots
finely chopped
* Camera
3 cloves garlic
or to taste, minced
Camera
355 ml pearl barley
Camera
1 medium -
cauliflower, separated into small florets or sliced 1/2 inch thick
*
237 ml red wine
plus 2 tablespoons
* Camera
6E+1 ml parsley leaves
freshly chopped, flat-leaf
Camera
79 ml Parmesan cheese
Camera
1 x black pepper
to taste
* Camera

Directions

Bring the stock to a simmer in a medium saucepan.

Heat the oil over medium heat in a large saucepan or nonstick skillet.

Stir in the onion.

Cook, stirring, until the onion begins to soften, 3 to 4 minutes.

Stir in the garlic, cauliflower and barley.

Cook, stirring, for 2 to 3 minutes, until the grains of barley are separate and starting to crackle.

Stir in the red wine and cook, stirring, until there is no more wine visible in the pan.

Add enough of the simmering stock to just cover the barley.

The stock should bubble slowly.

Cook, stirring often, until it is just about absorbed.

Add more stock and continue to cook in this pace.

Adding more stock when the barley is almost dry, until the barley is tender but still chewy.

It takes about 50 to 60 minutes.

Taste and add salt if necessary.

Add another ladleful of stock to the barley at the end.

Stir in the parsley and Parmesan, and remove from the heat.

Season with salt and pepper if desired.

Serve hot.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 345g (12.2 oz)
Amount per Serving
Calories 33624% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 492mg 20%
Total Carbohydrate 17g 17%
Dietary Fiber 8g 32%
Sugars g
Protein 29g
Vitamin A 4% Vitamin C 8%
Calcium 10% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe