Vegan Barley Risotto with Roasted Carrots
Ingredients
The roasted carrots
-
1
lb
carrots, cut into 2-inch pieces
-
3
tablespoons
olive oil, divided
-
to taste
sea salt and ground black pepper
-
1
teaspoon
garlic powder
-
½
teaspoon
ground coriander
The risotto
-
5
cups
vegetable stock
-
1
tablespoon
light miso
-
2
medium
shallots, small dice (about ½ cup diced shallots)
-
1 ½
teaspoons
smoked paprika
-
2
teaspoons
minced fresh thyme
-
2
tablespoons
nutritional yeast
-
1
cup
pearl barley
-
½
cup
white wine
-
chopped
fresh dill, for garnish
-
3-4
walnut halves, grated with a microplane
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Toss the carrots with 1 tablespoon of olive oil, salt, pepper, garlic powder, and ground coriander, then roast for about 25 minutes until tender.
- In a medium saucepan, heat the vegetable stock and dissolve the miso, keeping it warm.
- In a heavy pot, heat the remaining olive oil and sauté the shallots until soft.
- Add smoked paprika, thyme, and nutritional yeast to the shallots and cook until fragrant.
- Stir in the barley and toast for a minute, then add the white wine and simmer for 2 minutes.
- Gradually add the warm vegetable stock to the barley, stirring frequently until absorbed, for about 25-30 minutes until creamy.
- Check seasoning and stir in the roasted carrots or serve them on top.
- Garnish with dill, grated walnuts, and additional pepper before serving.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
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