Barley Risotto With Cauliflower and Red Wine
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 7 to 8cups vegetable or chicken stock, as needed
- Salt
- 2tablespoons extra virgin olive oil
- 1small or ½ medium onion, minced
- 2large garlic cloves, minced or pressed
- 1½cups barley
- 1medium cauliflower, separated into small florets or sliced ½ inch thick
- 1cup robust red wine, such as a Côtes du Rhône
- 3tablespoons chopped flat-leaf parsley
- 2ounces Parmesan cheese, grated (½ cup)
- Freshly ground pepper
Nutritional analysis per serving (6 servings)
431 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 11 grams dietary fiber; 8 grams sugars; 20 grams protein; 1218 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the stock well with salt and bring to a simmer in a medium saucepan.
- Step 2
Heat the oil over medium heat in a large, heavy nonstick frying pan or a wide, heavy saucepan. Add the onion. Cook, stirring, until the onion begins to soften, about three minutes. Add the garlic, cauliflower and barley. Cook, stirring, for a couple of minutes, until the grains of barley are separate and beginning to crackle.
- Step 3
Add the red wine and cook, stirring, until there is no more wine visible in the pan. Stir in enough of the simmering stock to just cover the barley. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the barley is almost dry, until the barley is tender but still chewy. Taste and add salt if necessary.
- Step 4
Add another ladleful of stock to the barley. Stir in the parsley and Parmesan, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. Serve at once.
- Advance preparation: You can begin this dish several hours ahead and cook the barley for 15 to 20 minutes as instructed above. Spread in a thin layer in the pan, and resume cooking about 20 minutes before you wish to serve.
Private Notes
Comments
In the photo that accompanies this recipe, it would appear peas were added to the dish. I like the additional bit of color they add to the dish and would like to know amount to add.
Pretty good recipe. I would recommend adding the cauliflower after the wine rather than with the garlic and barley. If you add it when this recipe suggests, it crowds the barley and prevents toasting the barley like you want to. Also, a full medium-sized head of cauliflower is a lot; I plan to use a bit less next time. As for the comment about adding peas, I added about 2/3 cup of frozen peas right at the end (before the parsley and cheese) and that worked well.
Recipe is great and a delicious way to use up leftover red wine - however cook time needs to be amended! There is no way you can cook this in 30 minutes - with prep and cooking down the barley at the speed recommended, you will need a good 50 minutes at least. Added a cup of frozen peas at the end, and I think the dish would have been missing them otherwise.
Any recommendations for a Parmesan substitute for dairy allergies? Or just skip it?
My husband felt that the barley was not completely cooked, though I did like its chewiness. How long in total should the dish be cooked?
Recipe is great and a delicious way to use up leftover red wine - however cook time needs to be amended! There is no way you can cook this in 30 minutes - with prep and cooking down the barley at the speed recommended, you will need a good 50 minutes at least. Added a cup of frozen peas at the end, and I think the dish would have been missing them otherwise.
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