Barley Risotto with Roasted Root Vegetables and Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A creamy barley risotto enhanced with roasted root vegetables and finished with Parmesan cheese for a comforting dish featuring gluten-containing barley. This Italian-inspired gluten-free recipe (vegetarian), ready in about 70 minutes, pairs pearled barley, vegetable broth, carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup pearled barley
• 4 cups, warmed vegetable broth
• 1 large carrot, diced
• 1 medium parsnip, diced
• 3 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 large diced carrot and 1 medium diced parsnip with 2 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and caramelized, stirring halfway through.
2. Step 2: In a large saucepan, heat 1 tbsp olive oil over medium heat. Add 1 medium finely chopped yellow onion and cook for 4 minutes until translucent. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
3. Step 3: Add 1 cup pearled barley to the saucepan and toast for 2 minutes, stirring frequently. Pour in 1/2 cup dry white wine and cook until mostly absorbed.
4. Step 4: Begin adding 4 cups warmed vegetable broth one ladle at a time, stirring frequently and waiting until liquid is mostly absorbed before adding the next ladle. Continue this process for about 40 minutes until barley is creamy and tender.
5. Step 5: Stir in the roasted vegetables, 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning to taste and serve warm.