Barley Risotto With Roasted Winter Vegetables

• 2 cups diced parsnip
• 2 cups chopped cauliflower florets
• 1 1/2 cups chopped red bell pepper (about 1 large)
• 1 tablespoon olive oil, divided
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• Cooking spray
• 1/2 cup chopped onion
• 4 cups fat-free, less-sodium chicken broth, divided
• 1 1/4 cups uncooked pearl barley
• 2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
• 1/3 cup chopped pecans, toasted
• 2 tablespoons chopped fresh parsley

1. Preheat oven to 400u0b0.
2. Combine parsnip, cauliflower, bell pepper, 2 teaspoons olive oil, black pepper, and salt 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.
3. Heat remaining 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion; 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. Add the remaining 1 cup broth, 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, and parsley.

parsnip, cauliflower florets, red bell pepper, olive oil, freshly ground black pepper, salt, cooking spray, onion, chicken broth, pearl barley, cheese, pecans, parsley

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