Vegan Barley Risotto with Roasted Carrots

This vegan barley risotto is a hearty and flavorful dish, featuring creamy pearl barley cooked in vegetable broth and topped with sweet and savory roasted carrots.

Ingredients:

• 1 cup pearl barley
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine optional
• 1 bunch carrots, peeled and sliced
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley, for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Spread the carrot slices in a roasting pan and add the maple syrup, balsamic vinegar, salt, and pepper

Put the carrots in an oven that has already been heated for 25 to 30 minutes, or until they are soft and caramelized

Warm up the olive oil in a big pot over medium-low heat

Put in the diced onion and cook until it turns clear

Cut up some garlic and add it

Cook for one more minute

Put in the pearl barley and toast it for two to three minutes

If you want to use white wine, add it and cook until most of the liquid is gone

Add vegetable broth slowly, about 1/2 cup at a time, stirring often and waiting for the liquid to soak in before adding more

For another 35 to 40 minutes, or until the barley is soft and creamy, keep cooking

Add pepper and salt to taste

Put roasted carrots on top of the barley risotto and sprinkle chopped parsley on top

Have fun