Barley Risotto With Roasted Vegetables

• 1 tablespoon olive oil, divided
• 1/2 cup onion, chopped (I use frozen, unthawed)
• 1 tablespoon garlic, minced
• 4 cups reduced-sodium fat-free chicken broth, divided
• 1 1/4 cups pearl barley, uncooked
• 1/2 cup parsnip, diced
• 1 1/2 cups carrots, diced
• 1 cup cauliflower floret, chopped
• 1 cup broccoli floret, chopped
• 1 1/2 cups bell peppers, chopped
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon chili powder (or to taste)
• 2/3 cup parmigiano-reggiano cheese, grated and divided
• 1/3 cup pecans, toasted and chopped (optional)
• 2 tablespoons fresh parsley, chopped

1. Preheat oven to 400u0b0.
2. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion and garlic; saute 4 minutes or until browned. Add 3 cups broth and barley; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and barley is al dente.
3. Meanwhile, combine parsnip, carrots, cauliflower, broccoli, bell pepper, remaining 2 teaspoons olive oil, black pepper, seasoned salt, and chili powder on a jelly-roll pan coated with cooking spray, and toss well to coat. Bake at 400u0b0 for 20 minutes or until lightly browned, stirring after 10 minutes.
4. Add the remaining 1 cup broth to the barley, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in parsnip mixture and 1/3 cup cheese. Sprinkle with the remaining 1/3 cup cheese, pecans (if used), and parsley.

olive oil, onion, garlic, chicken broth, pearl barley, carrots, cauliflower floret, broccoli floret, bell peppers, fresh ground black pepper, salt, chili powder, parmigianoreggiano cheese, pecans, fresh parsley

Taken from www.food.com/recipe/barley-risotto-with-roasted-vegetables-211439 (may not work)