Barley Risotto With Roasted Vegetables - cooking recipe

Ingredients

1 tablespoon olive oil, divided
1/2 cup onion, chopped (I use frozen, unthawed)
1 tablespoon garlic, minced
4 cups reduced-sodium fat-free chicken broth, divided
1 1/4 cups pearl barley, uncooked
1/2 cup parsnip, diced
1 1/2 cups carrots, diced
1 cup cauliflower floret, chopped
1 cup broccoli floret, chopped
1 1/2 cups bell peppers, chopped
1/2 teaspoon fresh ground black pepper
1/4 teaspoon seasoning salt
1/4 teaspoon chili powder (or to taste)
2/3 cup parmigiano-reggiano cheese, grated and divided
1/3 cup pecans, toasted and chopped (optional)
2 tablespoons fresh parsley, chopped

Preparation

Preheat oven to 400\u00b0.
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion and garlic; saute 4 minutes or until browned. Add 3 cups broth and barley; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and barley is al dente.
Meanwhile, combine parsnip, carrots, cauliflower, broccoli, bell pepper, remaining 2 teaspoons olive oil, black pepper, seasoned salt, and chili powder on a jelly-roll pan coated with cooking spray, and toss well to coat. Bake at 400\u00b0 for 20 minutes or until lightly browned, stirring after 10 minutes.
Add the remaining 1 cup broth to the barley, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in parsnip mixture and 1/3 cup cheese. Sprinkle with the remaining 1/3 cup cheese, pecans (if used), and parsley.