Root Vegetable Risotto for #SundaySupper

Who doesn’t love a good Risotto? Well this Root Vegetable Risotto is easy to throw together and the vegetables will fill you up in no time. I love vegetables. I could live on them. I love making them the star ingredient to any dish so when I saw this recipe in my Rachel Ray magazine (love her!) I knew I had to try it. I tweaked it to my liking and used vegetables I knew would fill us up because I wanted to make it a main dish for one of our date nights. My hubby isn’t big on risotto because he doesn’t like the texture of Arborio rice but I knew he would like this one because I used barley instead….I know I’m sneaky aren’t I!

This week the Sunday Supper taste makers are gathering around the table and sharing Spring Recipes. I don’t know anyone that is NOT ready for Spring!! Even my foodie friends that may be in the warmer climates are dying for Spring. At first I thought root vegetables were more popular in the winter months, but after a little research I found that most root vegetables are available year round and their peak season is fall through spring. This is the perfect example as to why I love being a foodie, or why I love cooking, there is always so much to learn about food!! Everyday I learn something different. This Spring time event is being hosted by DB (aka Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry thanks for your hard work guys!

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5.0 from 3 reviews
Root Vegetable Risotto for #SundaySupper
Prep time
Cook time
Total time
This Root Vegetable Risotto will leave you feeling full and satisfied! The veggies are filling and if you'd like to experiment you can add some shredded chicken to it!
Serves: 4
  • 3 carrots, chopped
  • 2 celery ribs, chopped
  • 1 parsnip, chopped
  • 1 large sweet potato, chopped
  • 1 large red potato, chopped
  • 4 tbsp of olive oil
  • 3 tbsp of butter
  • ½ onion, chopped
  • 1 cup of pearled barley
  • 1½ tbsp of tomato paste
  • 1 cup of parmesan cheese, shredded
  • 1 tbsp. of fresh rosemary
  1. In a medium saucepan, bring 5 cups of water to a simmer. In a large sauce pan heat half of the oil and 2 tbsp of butter and then add the vegetables stirring every few minutes. Continue to cook on medium heat for a full 10-12 minutes adding the second half of oil when needed.
  2. Add the onions and sauté for 3 minutes. Add barley making sure you coat all of it and constantly stir for 1 minute. Add the tomato paste, diced tomatoes and one cup of the simmering water. Reduce the heat to medium low and allow it to simmer until most of the water is absorbed.
  3. Repeat with the remaining water, stirring in one cup at a time, until the barley is tender, about 15 minutes. Add the last tbsp of butter and ½ cup of the cheese and stir to combine.
  4. Place ½ cup to a cup of spinach at the bottom of each serving bowl. Spoon the risotto on top of the spinach and sprinkle with fresh rosemary and remaining cheese.


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If you aren’t feeling all that “Springish” yet keep scrolling and check out some more recipes!







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16 thoughts on “Root Vegetable Risotto for #SundaySupper

  1. Seeing two risotto recipes this Sunday has given me a hankering to make one (now TWO!). Beautifully done with all the root veggies and barley instead of rice 🙂

  2. Very interesting on the barley substitution- love it! And I’m also a huge fan of Rachael Ray… she has the best recipes!

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