Baked Barley Risotto With Mushrooms And Carrots Recipes

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS

Baked Barley Risotto With Mushrooms and Carrots image

Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.

Provided by Kay Chun

Categories dinner, grains and rice, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1/2 small white or yellow onion, finely chopped (about 1/2 cup)
5 garlic cloves, thinly sliced
1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
Kosher salt and black pepper
10 ounces pearl barley (about 1 1/2 cups)
1 medium carrot, very thinly sliced into rounds (about 1 cup)
2 ounces grated Parmesan (about 1/2 cup), plus more for serving
2 tablespoons unsalted butter
1/4 cup chopped chives

Steps:

Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams

BARLEY RISOTTO WITH WILD MUSHROOMS

Barley Risotto With Wild Mushrooms image

Provided by Molly O'Neill

Categories dinner, side dish

Time 1h20m

Yield Four servings

Number Of Ingredients 10

Ingredients

3 ounces dried cepes
8 cups water
1 teaspoon canola oil
1 pound fresh Portobello or shiitake mushrooms
1 large shallot
1 small clove garlic
1 cup dry white wine
1/2 cup pearl barley
1/2 cup grated Parmesan cheese
1 cup minced parsley leaves

Steps:

Combine the dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 6 cups, about 20 minutes. Drain through a sieve lined with cheesecloth, pouring the broth into a small saucepan. Finely chop the mushrooms and set aside. Keep the broth warm over low heat.
Heat the oil in a large, heavy-bottom saucepan. Add the fresh mushrooms. Saute over high heat until golden, but not soft, about 3 minutes. Take the mushrooms out of the pan and set aside. Add the shallots and garlic to the saucepan. Reduce the heat to medium low and cook until tender, about 5 minutes. Add the wine. Increase the heat to medium high and simmer until reduced to 1/2 cup, about 5 minutes. Add the barley and stir. Ladle in 1/2 cup of the hot broth and stir until all the liquid has been absorbed. Continue adding 1/2 cup of broth at a time, stirring until absorbed, until the barley is tender, about 30 minutes. Add both the dried cepes and fresh mushrooms and continue cooking for an additional 5 minutes. Beat in the Parmesan. Divide among 4 bowls, garnish with parsley and serve immediately.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 6 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 243 milligrams, Sugar 6 grams, TransFat 0 grams

BARLEY RISOTTO WITH ROASTED VEGETABLES

Barley Risotto With Roasted Vegetables image

This is originally from Cooking Light, but I modified it a bit because the reviews on their website all mentioned how bland it was. I added some spices and left out the nuts (although you can add them back; they are listed below as optional). The recipe originally calls for winter vegetables, but use what is in season for the best taste. This is a very satisfying meal. It has a little more tooth than rice-based risotto, but I actually preferred it that way. It is also made with a whole-grain, unlike regular risotto, so it has more fiber and other nutrients. This can be made vegetarian by using vegetable stock instead of chicken. I wouldn't recommend making it vegan by leaving out the cheese, as that seemed to add a lot to the dish. Serves 4 as a main dish, 8 as a side dish.

Provided by ksduffster

Categories Grains

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 16

Ingredients

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

Steps:

Preheat oven to 400°.
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 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.
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 400° for 20 minutes or until lightly browned, stirring after 10 minutes.
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.

Nutrition Facts : Calories 373.2, Fat 8.2, SaturatedFat 3, Cholesterol 9.6, Sodium 286.3, Carbohydrate 64.4, Fiber 14, Sugar 6.4, Protein 13.9

More about "baked barley risotto with mushrooms and carrots recipes"

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS: …

2020-03-05 Heat oven to 425°. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
From fooducate.com
5/5 (2)
Servings 4

See details

MUSHROOM BARLEY RISOTTO WITH ROASTED BROCCOLI

2017-01-22 When barley is cooked or almost done, preheat oven to 400°F. Toss diced broccoli with 1 tablespoon olive oil and place on a baking sheet. Roast for 30 to 40 minutes in the oven until slightly brown and florets are crisp. Heat 1 tablespoon olive oil in a pan over medium heat. Add in onion, salt and pepper and stir well to combine.
From seasonedvegetable.com

See details

MUSHROOM BARLEY RISOTTO // BAKED WHOLE TROUT

2014-02-19 And used a rice cooker to speed up the risotto making process. Barley Risotto with Mushrooms, Manchego and Thyme Ingredients MUSHROOM SAUTE 3.5 oz fresh shittake mushrooms 6 oz sliced portabella caps 1 tablespoon olive oil 2 cloves garlic, minced 1/4 cup white wine 2 tablespoons fresh rosemary 3 tsp fresh thyme, chopped RISOTTO 1 cup barley
From obsessivecooking.com

See details

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS RECIPE

Feb 11, 2020 - Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture Make sure to use pearl barley, not hulled, since it cooks much faster…
From pinterest.co.uk

See details

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS RECIPE

Feb 18, 2019 - Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture Make sure to use pearl barley, not hulled, since it cooks much faster…
From pinterest.com

See details

MUSHROOM PEARL BARLEY RISOTTO BEST RECIPES

Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in …
From findrecipes.info

See details

OVEN BAKED RISOTTO WITH MUSHROOMS : OPTIMAL RESOLUTION LIST

Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com

See details

RECIPES OF A WANDERING JEW: BAKED BARLEY RISOTTO

Recipes of a Wandering Jew Thursday, February 13, 2020. Baked Barley Risotto Credit the New York Times Baked Barley Risotto With Mushrooms and Carrots Kay Chun. Yield 4 servings; Time 45 minutes; Save to Recipe Box. Print this recipe. Email Share on Pinterest Share on Facebook ...
From recipesofawanderingjew.blogspot.com

See details

CREAMY BAKED BARLEY RISOTTO WITH MUSHROOMS - TRUE NORTH KITCHEN

2022-02-08 Add the barley, 3 cups of broth and 1 cup of water. Bring the mixture to a boil and then turn off the heat and cover. Transfer to the oven and bake for about an hour or until the barley is tender. About 20 minutes before the risotto is done, cook the mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium heat.
From true-north-kitchen.com

See details

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS — DRFABIO

2019-02-26 If you like risotto but don’t want all the fuss of constant stirring and you want to also take the health value up a notch, then this is the recipe for you. ...
From drfabio.com

See details

PEARL BARLEY RISOTTO WITH MUSHROOMS AND CARROTS - THE …

2010-11-10 Instructions. 1. Place the dried mushrooms in a heatproof bowl and pour 2 cups of boiling water over them. Let stand to soften, about 30 minutes. 2. Line a small strainer with a coffee filter, and strain the mushroom liquid through …
From splendidtable.org

See details

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS | RECIPE CART

Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, …
From getrecipecart.com

See details

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS | BREVILLE

Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or …
From breville.com

See details

CREAMY BARLEY RISOTTO WITH ROASTED MUSHROOMS AND CRISPY KALE

2020-01-10 Transfer pan to oven and roast mushrooms for 30 minutes, stirring halfway through. Meanwhile, Combine broth and water in a saucepan over medium high heat and bring to a simmer, Reduce heat to low and keep warm. Heat olive oil over medium heat in a large saucepan. Add onion and saute until soft and translucent, about 3-5 minutes.
From true-north-kitchen.com

See details

MUSHROOM BARLEY RISOTTO RECIPE | DELICIOUS. MAGAZINE

Heat the oil in a sauté pan and soften the onion for 5 minutes over a medium heat. Stir through the barley and toast for 2 minutes. Increase the heat, pour over the wine and bubble until reduced by half. Pour over the hot stock and leave to simmer gently for 12 minutes until the stock is absorbed and the barley is tender, topping up with more ...
From deliciousmagazine.co.uk

See details

BARLEY RISOTTO RECIPE | KITCHN

2022-04-25 Thinly slice 4 ounces sun-dried tomatoes (about 1 cup) and place in a medium saucepan. Add 4 1/2 cups water, cover, and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes to plump the sun-dried tomatoes and infuse the water. Meanwhile, dice 1 medium shallot. Pick the leaves from 1 small bunch fresh oregano until ...
From thekitchn.com

See details

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS - HERON EARTH

2019-03-06 Heat the oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium heat. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon of oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften ...
From heronearth.com

See details

MUSHROOM PEARL BARLEY RISOTTO RECIPE WITH ROASTED CARROTS - OLIVE

2021-11-25 Method. STEP 1. Put the dried mushrooms in a large heatproof jug and cover with 1.25 litres of just-boiled water. Set aside to soak. STEP 2. Heat ½ tbsp of olive oil in a frying pan over a medium heat and fry the leeks for 10 minutes until tender. Add the garlic and fry for a minute more. Stir in the barley, then add the rehydrated mushrooms ...
From olivemagazine.com

See details

OVEN-BAKED BARLEY RISOTTO WITH ROASTED WILD MUSHROOMS

1 ½. pounds mixed mushrooms (oyster, hon shimeji, shiitake, baby bella), trimmed and sliced (about 5 cups) 3. tablespoons extra virgin olive oil, plus more for drizzling. 2. tablespoons chopped fresh thyme, plus more for garnish. 1. teaspoon kosher salt. ½.
From cravingsbychrissyteigen.com

See details

BARLEY RISOTTO WITH MUSHROOMS - SEASONS AND SUPPERS

2017-11-18 Instructions. Heat the beef broth in a saucepan and keep warm. In a large, deep skillet, heat 2 Tbsp of the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften. Add the mushrooms and thyme leaves and season with salt and pepper.
From seasonsandsuppers.ca

See details

MUSHROOM BARLEY RISOTTO {EASY & SAVORY!} - SPEND WITH PENNIES

2020-03-07 Heat olive oil in a saucepan. Add onion and cook 4 minutes until soft. Add mushrooms & garlic and cook 5 minutes stirring occasionally. Add barley and cook 2 minutes. Pour in white wine and cook until evaporated. Add 3 cups of chicken broths and bring to a boil. Reduce heat, cover and simmer 55 minutes until liquid evaporates stirring occasionally.
From spendwithpennies.com

See details

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS RECIPE

Feb 17, 2019 - Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture Make sure to use pearl barley, not hulled, since it cooks much faster…
From pinterest.ca

See details

PEARL BARLEY CHICKEN RISOTTO BEST RECIPES

How to cook barley with chicken roast? When 20 minutes of the chicken roasting time remains, prepare the barley. In a large saucepan, heat a glug of olive oil, then fry the onion for 3-4 minutes until soft. Add the garlic and fry for a further 2-3 minutes. Add the barley and cook, stirring often, for 1-2 minutes.
From findrecipes.info

See details

ROASTED MUSHROOM BARLEY RISOTTO - FRUGAL HAUSFRAU

2021-10-21 Instructions. Heat oven to 425 degrees. In a pan that goes from stove to oven, heat 3 tablespoons oil over medium high heat. Add onion, carrots, mushrooms, season with salt and pepper and cook, stirring occasionally, until soften and begin to brown. Add the garlic and continue to cook for a minute or two, until fragrant.
From frugalhausfrau.com

See details

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS RECIPE

Jan 14, 2022 - Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture Make sure to use pearl barley, not hulled, since it cooks much faster…
From pinterest.com

See details

MUSHROOM AND BARLEY 'RISOTTO' RECIPE | DRIZZLE AND DIP

2013-05-16 Roughly chop the soaked mushrooms. Place the mushroom stock and the chicken/vegetable stock in a small pot and heat this, keeping it warm on the stove as you make the dish. In a heavy-based pot, heat the olive oil and gently sauté the onions for about 5 minutes to soften. Add the garlic and briefly cook. Add the barley stirring to coat all the ...
From drizzleanddip.com

See details

BARLEY RISOTTO MUSHROOM BEST RECIPES

in olive oil, saute onion and garlic until softened. add mushrooms, cook until browning. add barley and cook for 5 minutes until lightly toasted. add white wine, add 3 c stock, tomato, salt& pepper. bring to boil, cover and simmer 25 minutes, stirring occasionally.
From findrecipes.info

See details

BEST SLOW COOKER MUSHROOM BARLEY RISOTTO RECIPES | FOOD …

2016-04-07 Directions. Step 1. Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until ...
From foodnetwork.ca

See details

CREAMY BARLEY RISOTTO WITH MUSHROOMS AND SPINACH

2014-10-15 Add the mushroom’s leftover liquid into warm stock. Wilt the spinach with the 3 cloves of garlic. Set aside. Saute the fennel and onions in melted butter and olive oil, then add the barley. Lightly toast the barely then add the herbs, remaining garlic, salt, and pepper. Add the wine. Stir and cook for 2 minutes.
From wellplated.com

See details

BAKED BARLEY RISOTTO - SISTER BAY ATHLETIC CLUB - MEATLESS MONDAY …

2019-04-30 1 tbsp fresh dill – minced (plus extra for serving ) olive oil for serving. Preheat oven to 375˚F. 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.
From sisterbayathleticclub.com

See details

BAKED BARLEY WITH MUSHROOMS - BUDGET BYTES

2021-12-15 Preheat the oven to 350ºF. Mince the garlic and slice the mushrooms. Add the garlic, mushrooms, and butter to a Dutch oven. Sauté over medium heat until the mushrooms have softened. Add the barley, vegetable broth, thyme and freshly cracked pepper to the dutch oven. Stir to combine, place the lid on top, and transfer to the oven.
From budgetbytes.com

See details

BAKED BARLEY AND MUSHROOMS : OPTIMAL RESOLUTION LIST

Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com

See details

VEGAN BARLEY RISOTTO WITH ROASTED CARROTS - THE FIRST MESS

2022-01-26 Once carrots are evenly coated, spread them out in a single layer and pop the baking sheet into the oven. Roasted the carrots until tender and slightly caramelized on the edges, about 25 minutes. Set aside. Pour the vegetable stock into a medium saucepan and set it over medium heat. Add the miso to the stock.
From thefirstmess.com

See details

BARLEY RISOTTO RECIPE WITH CHICKEN MUSHROOMS AND EDAMAME

Chicken & mushroom risotto recipe. Transfer the mushrooms to a bowl. Heat the remaining olive oil in the same skillet and sauté the mushrooms until tender and slightly translucent. Add the kale and place the lid securely on the skillet. Remove the pan from the heat and allow the kale to wilt from the residual heat from the pan and the onions.
From foodnewsnews.cc

See details

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS ON RECIPES

Zack Sheppard attached Baked Barley Risotto With Mushrooms and Carrots Recipe - NYT Cooking.pdf to Baked Barley Risotto With Mushrooms and Carrots Valerie Pinkerton moved Baked Barley Risotto With Mushrooms and Carrots lower
From trello.com

See details