Parsnip and Barley Risotto - A Comforting Winter Dinner

27 Risotto Recipes for Fancy (but Easy) Dinners at Home | Epicurious

Since we're just two days out from Christmas, I considered sticking with something festive like cookies or eggnog recipes. However, the internet already has those covered multiple times over. So, let's take a break from the holiday treats and indulge in a (mostly) healthy, weeknight-worthy, and super comforting dinner – Parsnip and Barley Risotto.

Unlike traditional risotto that uses arborio rice, this version swaps it out for barley. This variation is quicker to cook and not as hands-on, making it a perfect weeknight meal. Apart from being easy to prepare, this recipe is also healthier without compromising on the creaminess and richness that risotto is known for.

Ingredients:

3/4 cup pearled barley
3 cups water or stock
2 tablespoons butter
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 1/2 cups parsnips, peeled and grated
1 teaspoon dried thyme
1 teaspoon dried sage
Pinch of nutmeg
1 cup vegetable or chicken stock
1 cup milk
1/4 cup grated Parmesan cheese

Instructions:

Add 3 cups of water or stock to a medium saucepan and bring it to a boil. Add the barley and reduce the heat to medium. Simmer, stirring occasionally, until the liquid has been absorbed, and the barley is al dente.
Meanwhile, heat the butter and oil in a large skillet over medium heat. Add the onion and cook until soft and fragrant, about 5 minutes. Add the garlic and cook for another minute.
Stir in the parsnips, thyme, sage, and nutmeg. Season with a pinch of salt and pepper and cook until softened, about 2 minutes. Pour in 1 cup of stock and simmer until the liquid has been absorbed, and the parsnips are tender, about 5 minutes.
Stir in the milk and cooked barley. Simmer, stirring constantly, until the sauce thickens, about 6 minutes. Stir in the Parmesan cheese and season with additional salt and pepper if necessary.

Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale ...

This cozy barley risotto can be made using chicken stock, vegetable stock for a vegetarian option, or with a few more simple swaps, you can make it vegan. It's versatile and delicious, making it a perfect comfort food choice for those colder winter nights.

For more tasty recipes and cooking inspiration, find us at The Corner Kitchen. Enjoy this delightful Parsnip and Barley Risotto!