Roasted Carrots & Hazelnuts With Barley Risotto | Canadian Living

Ingredients

• 10 Nantes carrots , peeled, cut in 1/2-inch rounds
• 1 small onion , cut in 8 wedges
• 2 whole garlic cloves , unpeeled
• 2 tablespoons olive oil
• 2 cups sodium-reduced chicken broth
• 1/4 teaspoon ground cumin
• 3 tablespoons crushed roasted hazelnuts
• 3 tablespoons chopped fresh chives
• salt and pepper
• 2 shallots , chopped
• 1 1/4 cup pearl barley , rinsed
• reserved carrot purée (see above)
• salt
• freshly ground pepper
• 1 1/4 cup grated Parmesan cheese (approx)
• 3 tablespoons unsalted butter
• Iron 4.5 mg
• Fibre 14 g
• Sodium 1,300 mg
• Sugars 8 g
• Protein 19 g
• Calories 650
• Total fat 35 g
• Cholesterol 50 mg
• Saturated fat 13 g
• Total carbohydrate 64 g