Barley Risotto with Roasted Brussels Sprouts, Apples and Champagne Honey Mustard…Eat.Live.Be.
 
 
Add some whole grains into your risotto with this Barley Risotto with Roasted Brussels Sprouts, Apples, and Champagne Honey Mustard!
Yield: 4 servings
Ingredients
  • 1 lb brussels sprouts, quartered
  • 1 granny smith or honeycrisp apple, peeled and diced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 5 cups vegetable broth
  • 1 cup water
  • 1 medium onion, diced
  • 1 cup barley
  • 2 tbsp Saucy Mama champagne honey mustard
  • ¼ cup parmesan cheese
  • salt and black pepper, to taste
Instructions
  1. Preheat oven to 400. Toss brussels sprouts and apple with smoked paprika and salt. Spread on a baking pan. Spray with cooking spray and roast for 20-30 minutes, until caramelized and tender.
  2. In the meanwhile, combine the broth and water in a medium pot and bring to a simmer.
  3. Spray a large skillet with cooking spray, heating over medium heat. Add the onion to the pan and cook, stirring, until translucent, about 3 minutes. Add the barley and stir for 1 minute.
  4. Add the broth to the pan in half cup increments, only adding more when the last batch has almost entirely evaporated, taking care to stir constantly. Do this until most of the broth is gone and the barley is tender, about 40 minutes.
  5. Stir in the brussels sprouts and apple. Remove from heat and stir in the mustard and parmesan cheese. season with salt and pepper to taste. Serve warm.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2012/02/recipe-barley-risotto-with-roasted-brussels-sprouts-apples-and-champagne-honey-mustard-eat-live-be.html