Imagine a dish that combines the hearty wholesomeness of barley, the vibrant nutrition of kale, and the luxurious creaminess of a classic risotto - all without the constant stirring! This Baked Kale Barley Risotto is about to become your new favorite one-pan wonder that delivers maximum flavor with minimal effort. Perfect for busy home cooks who crave a nutritious, restaurant-quality meal that looks and tastes like you've spent hours in the kitchen.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup barley
- 2 cups kale, chopped
- 1 onion, diced
- 4 cups vegetable broth
- 1/2 cup almond milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C). Ensure a rack is positioned in the middle of the oven.
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add diced onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add the barley to the skillet and stir to coat with oil, toasting the grains for 2-3 minutes until they become slightly golden and fragrant.
- Pour in the vegetable broth and almond milk. Stir to combine and bring the mixture to a gentle simmer.
- Add chopped kale to the skillet, stirring to incorporate. Season with salt and pepper to taste.
- Cover the skillet with a tight-fitting lid or aluminum foil and transfer to the preheated oven.
- Bake for 35-40 minutes, or until the barley is tender and has absorbed most of the liquid. Check halfway through cooking and stir if needed.
- Remove from oven and let rest for 5 minutes. The risotto will continue to absorb liquid and become creamy during this time.
- Serve hot, garnished with freshly grated Parmesan cheese if desired. Adjust seasoning with additional salt and pepper to taste.
Tips
- Choose a heavy-bottomed, oven-safe skillet or Dutch oven to ensure even heat distribution and prevent burning.
- Toast the barley before adding liquid to enhance its nutty flavor and improve overall texture.
- Use fresh, crisp kale and remove the tough stems for the best taste and tender results.
- For extra richness, consider adding a splash of white wine when sautéing the onions.
- Don't skip the resting period after baking - this allows the risotto to become perfectly creamy and absorb remaining liquid.
- If you prefer a more intense flavor, try using half vegetable broth and half mushroom broth.
- For a protein boost, stir in some cooked white beans or chickpeas before the final bake.
- Experiment with different cheese options like pecorino or nutritional yeast for varied flavor profiles.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
