- 1 lbs carrots
- 2 tbsp olive oil divided
- 2 cloves garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup pearled barley (300 g)
- 3 cups low sodium vegetable broth
- 1/3 cup mascarpone cheese
- 3/4 – 1 cup whole milk
- 1 tbsp fresh dill – minced plus extra for serving
- olive oil for serving
Preheat oven to 375˚F.
Heat a small, 3-quart dutch oven over medium heat. Add in olive oil followed by the minced garlic. Cook for a minute or so, just until fragrant. Stir in the barley and toast, 2 minutes. Measure in vegetable broth. Bring to a simmer, cover, and transfer to the oven. Bake for 45 minutes, checking around the 35-minute mark. Barley should be tender but slightly chewy and broth should be absorbed.
When carrots are done, combine with the mascarpone in a food processor and puree until mostly smooth. Add a ¾ cup of milk and puree again until smooth.
Once the barley is done, add the carrot mixture into the pot and stir until well combined. If the barley needs to be a little creamier for your liking, add the extra ¼ cup of milk (or more, if desired). Finally, add in the dill and stir.
Divide the risotto into bowls, drizzle with olive oil, and sprinkle with dill before serving.
Tips & Tricks: If you don’t feel like roasting the carrots, you could steam instead.
If you do not have a dutch oven, any oven-safe pan will work. Just needs to have a tight fitting lid!