Dinner Tonight: Barley Risotto With Cauliflower And Red Wine

Ingredients

• 7 to 8 cups vegetable or chicken stock
• Salt and black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, minced
• 2 garlic cloves, minced
• 1 1/2 cups barley
• 1 cauliflower, stems removed and the florets broken up into small pieces
• 1 cup red wine
• 3 tablespoons fresh parsley, chopped
• 2 ounce Parmesan cheese, grated (about 1/2 cup)

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