How To Make Pearl Barley, Parsnip & Sage Risotto
Discover the many delectable ways you can serve rice with our risotto and rice recipes! Rice is a versatile kind of food that you can add to almost anything and it still tastes great. You can partner rice with meat, vegetables, or seafood and it will still hold up well. You can even turn it into a dessert pudding! There are so many ways to cook this ultimate filling comfort food. Find the perfect rice dish for you with our risotto and rice recipes.
Serves:
Ingredients
- 1 cup pearl barley
- 2 parsnips, peeled and diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
-
In a large pot, heat the olive oil and butter over medium heat. Add the onion and garlic, and cook until softened.
-
Add the pearl barley to the pot and stir to coat in the oil and butter mixture. Cook for 1-2 minutes.
-
Pour in the white wine and cook, stirring, until it has mostly evaporated.
-
Gradually add the vegetable broth, about 1 cup at a time, stirring constantly and allowing the liquid to absorb before adding more.
-
After about 25 minutes, add the diced parsnips and continue to cook until the barley is tender and creamy, and the parsnips are cooked through.
-
Stir in the grated Parmesan cheese and fresh sage. Season with salt and pepper to taste.
-
Remove from heat and let sit for a few minutes before serving. Garnish with additional sage if desired.
Nutrition
- Calories : 320kcal
- Total Fat : 8g
- Saturated Fat : 3g
- Cholesterol : 13mg
- Sodium : 800mg
- Total Carbohydrates : 53g
- Dietary Fiber : 10g
- Sugar : 7g
- Protein : 9g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
