Barley Risotto With Roasted Winter Vegetables

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2 cups diced parsnip

2 cups chopped cauliflower florets

1 1/2 cups chopped red bell pepper (about 1 large)

1 tablespoon olive oil, divided

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

Cooking spray

1/2 cup chopped onion

4 cups fat-free, less-sodium chicken broth, divided

1 1/4 cups uncooked pearl barley

2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese, divided

1/3 cup chopped pecans, toasted

2 tablespoons chopped fresh parsley

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