Barley Risotto with Roasted Winter Vegetables

• 2 cups diced parsnip
• 2 cups chopped cauliflower florets
• 1 1/2 cups chopped red bell pepper (about 1 large)
• 1 tablespoon olive oil, divided
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• Cooking spray
• 1/2 cup chopped onion
• 4 cups fat-free, less-sodium chicken broth, divided
• 1 1/4 cups uncooked pearl barley
• 2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
• 1/3 cup chopped pecans, toasted
• 2 tablespoons chopped fresh parsley

Preheat oven to 400°.

Combine parsnip, cauliflower, bell pepper, 2 teaspoons olive oil, black pepper, and salt on a jelly-roll pan coated with cooking spray, and toss well to coat. Bake at 400° for 20 minutes or until lightly browned, stirring after 10 minutes.

Heat remaining 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion; sauté 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. Add the remaining 1 cup broth, 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, and parsley.

Serves 6 (3/4 c. risotto, 1 T. cheese, 1 T. pecans, 1 t. parsley); 325 calories.

VERDICT: Has the same richness and ooziness of real risotto. It's possibly better without the vegetables, even. Keep.