Baked Barley Risotto with Carrots | @naturalyella

One of the things I try to rally against is that certain types of recipes have to be hard. If you have ever watched almost any cooking show on television, a risotto dish almost always happens. And most likely, it’s hard to nail and they paint it as a tricky dish. This is the reason it took me years to make risotto at home.

However, I believe that there are ways you can make these “trickier” dishes at home with stellar results. This baked barley risotto is a perfect example. The barley lends a chewy quality while roasted carrots are pureed with mascarpone cheese for the creamy aspect. My favorite part? Most of the time involved in this recipe is hands-off, oven time.

1 review

Baked Barley Risotto with Carrots

Preparation 15 mins 2017-08-18T00:15:00+00:00 Cook Time 45 mins 2017-08-18T00:45:00+00:00 Serves 4 servings     adjust servings Calories 473 kcal
Baked Barley Risotto with Carrots | @naturalyella

A wonderful, alternative-grain risotto using barley and made extra creamy thanks to pureed carrots and mascarpone cheese.

Ingredients

  • 1 pound carrots
  • 2 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup pearled barley (300 g)
  • 3 cups low-sodium vegetable broth
  • 1/3 cup mascarpone cheese
  • 3/4 to 1 cup whole milk
  • 1 tablespoon minced fresh dill plus extra for serving
  • Olive oil for serving

Instructions

  1. Preheat oven to 375˚F.

  2. Slice carrots about ½” thick. Toss with olive oil and place on a sheet tray covered with parchment or in a roasting pan. Roast until tender and starting to brown; 30 to 35 minutes.

  3. Heat a small, 3 quart dutch oven over medium heat. Add in olive oil followed by the minced garlic. Cook for a minute or so, just until fragrant. Stir in the barley and toast, 2 minutes. Measure in vegetable broth. Bring to a simmer, cover, and transfer to the oven. Bake for 45 minutes, checking around the 35 minute mark. Barley should be tender but slightly chewy and broth should be absorbed. 

  4. When carrots are done, combine with the mascarpone in a food processor and puree until mostly smooth. Add ¾ cup of milk and puree again until smooth.

  5. Once barley is done, add the carrot mixture into the pot and stir until well combined. If the barley needs to be a little creamier for your liking, add the extra ¼ cup of milk (or more, if desired). Finally, add in the dill and stir. 

  6. Divide the risotto into bowls, drizzle with olive oil, and sprinkle with dill before serving.

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Recipe Notes

Recipe Notes

Tips & Tricks: If you don't feel like roasting the carrots, you could steam instead. 

If you do not have a dutch oven, any oven-safe pan will work. Just needs to have a tight fitting lid! 

Stock up: get the pantry ingredients you will need: carrots, barley, dill

Nutrition: see the information.

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 473 kcal Calories from fat
% Daily Value

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

 

Step by Step

Baked Barley Risotto

variations

I love this baked barley risotto because the base can be kept the same while changing up all of the flavors. Different vegetables, herbs, and cheese can all be replaced while keeping the risotto cooking process the same.

Vegan: Instead of pureeing the carrots with cheese, use 1 cup of white beans instead and add enough vegetable broth to make the mixture creamy.

Grains: Pearled farro works just as well as the pearled barley or you can do a mix of the two for a duel-grain mixture.

Goat Cheese: If you can’t find mascarpone cheese, goat cheese would work well in place.

Vegetables: Roasted butternut squash, sweet potatoes, or rutabaga along with or in place of the carrots.

Baked Barley Risotto with Carrots and Mascarpone Cheese | @naturallyella