Baked Barley Risotto with Carrots

• Vegetarian

• Produce

  • 1 lb Carrots
  • 1 tbsp Dill, Fresh
  • 2 cloves Garlic

• Canned Goods

  • 3 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 1 cup Barley, pearled

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil

• Dairy

  • 1/3 cup Mascarpone cheese
  • 3/4 cup Whole milk

Found on naturallyella.com

Description

Directions

• 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.

Nutrition