Barley risotto with maple roasted carrots
Barley risotto flavoured with lemon and thyme, served with maple roasted carrots and kale pesto for a hearty vegan meal.
Print
Pin
Servings: 4
Calories: 341kcal
Ingredients
For the risotto:
- 1 ½ cups pearl barley
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed or finely chopped
- ½ teaspoon dried thyme
- 1 teaspoon fresh thyme, finely chopped (or substitute with an additional ½ teaspoon dried thyme)
- 2 leaves bay
- 7-8 cups vegetable stock, (broth)
- Zest of one lemon, and juice of one half
- Salt and pepper to taste
- Kale pesto
For the roasted carrots:
- 2-3 pieces large carrots, peeled (if desired) and cut into even
- 1-2 teaspoon olive oil
- 1 tablespoon maple syrup
- Fresh thyme sprigs
- Salt and pepper to taste
Instructions
For the risotto:
- Heat vegetable stock in a saucepan until simmering.
- Heat olive oil in a separate large saucepan or frypan (skillet).
- Add onion, garlic and thyme, and cook for 5-10 minutes over a low-medium heat until soft and golden.
- Add barley and stir to coat grains in oil. Cook for a few minutes to toast the grains.
- Add the bay leaves and vegetable stock, reserving about one cup for later.
- Cook for 45-60 minutes, stirring from time to time. The barley soaks up a surprising amount of liquid so keep an eye on it and add more stock as required. If you run out of stock, add a splash of boiling water from the kettle.
- Once the barley is cooked but still has a little firmness, remove and discard bay leaves.
- Stir through the lemon zest and juice.
- Stir through 3-4 tablespoon of kale pesto, which will freshen up the flavour and add to the creaminess of the risotto. Add a little bit more water if it needs loosening up.
- Taste and adjust seasoning with salt and pepper.
- Serve with roasted carrots and more kale pesto, as you like.
For the carrots:
- Preheat oven to 200C (390F).
- In a mixing bowl, toss together the carrots, olive oil, maple syrup, and salt and pepper to taste. Make sure the carrots are well coated.
- Put the carrots into a roasting dish and into the oven.
- Roast for about 30 minutes, until soft and caramelised around the edges. Turn up the temperature for 5-10 minutes towards the end if you're not getting the colour you're after.
Notes
Nutrition information does not include kale pesto.
Nutrition information
Calories: 341kcal | Carbohydrates: 64g | Protein: 9.8g | Fat: 6.5g | Saturated Fat: 1g | Fiber: 14.5g
Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
