A wonderful, alternative-grain risotto using barley and made extra creamy thanks to pureed carrots and mascarpone cheese.
- 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)
- Preheat oven to 375˚F.
- 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.
- 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.
- 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.
- 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.
- Divide the risotto into bowls, drizzle with olive oil, and sprinkle with dill before serving.
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!
Nutrition: see the information.
- Calories: 473
- Sugar: 9.4
- Sodium: 352.7
- Fat: 16.4
- Carbohydrates: 73.5
- Fiber: 15.1
- Protein: 11.6
- Cholesterol: 26.6