Barley Risotto and Purple Slaw
Ingredients
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil, divided
- ¾ teaspoon kosher salt, divided
- 8 cups vegetable broth
- 1 ½ cups pearl barley
- 1 small yellow onion, chopped
- 2 cloves garlic, finely chopped
- ⅓ cup dry white wine
- 1 ounce grated Parmesan cheese (about ½ cup), plus shaved Parmesan for serving
- 1 ½ cups thinly sliced radicchio (from 1 small head)
- ½ cup fresh flat-leaf parsley leaves
- ⅓ cup chopped toasted hazelnuts
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