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!
- 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
- 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.
- 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.
- 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.
- 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.
If you aren’t feeling all that “Springish” yet keep scrolling and check out some more recipes!
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- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
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- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
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- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
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- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Lemon Pasta by MealDiva
- Spring Pea & Chèvre Souffle by FoodieTots
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
- Berry Shortcakes by That Skinny Chick Can Bake
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
- Matcha Strawberry Cake by Brunch with Joy
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Three Berry Coconut Crispies by Simply Healthy Family
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