Sweet potato and pearl barley risotto

Current rating: 5 (3 ratings)
Serves 4
Prep 10
Cook 30

Pearl barley is a nutrient rich grain. The nutty texture of the cooked pearl barley marries well with the creamy consistency of a risotto. Try it out you will be pleasantly surprised how easy it is.

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Description

Pearl barley is a nutrient rich grain. The nutty texture of the cooked pearl barley marries well with the creamy consistency of a risotto. Try it out you will be pleasantly surprised how easy it is.

Love this recipe? It’s just one of 24 heart-warming and body-loving recipes you’ll find in our Winter Weeknights cookbook. Click here to claim yours now…

  • 2 tsp oil
  • 2 cups cubed sweet potato
  • 1 tbsp oil, extra
  • 1 leek, sliced
  • few sprigs thyme, removed from stem
  • 1 litre reduced salt vegetable stock
  • 2 cups pearl barley, rinsed
  • 1 cup reduced salt vegetable stock, extra
  • ¼ cup finely grated parmesan
  • 2 cups baby spinach leaves
  • 1 tablespoon pepita seeds
     

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Toss cubed sweet potato with oil and place on a baking tray. Bake in a hot oven, 200°C, for 20 minutes or until golden.
  2. Heat extra oil in a cast iron pot and saute leek and thyme until leek is tender.
  3. Add stock and bring mixture to the boil.
  4. Stir through pearl barley and bring mixture back to the boil, then reduce heat and simmer with lid on for 20 minutes, stirring occasionally.
  5. Remove lid and add extra hot stock and simmer for remaining 10 minutes with lid off.
  6. When pearl barley is cooked, fold through roasted sweet potato, parmesan and baby spinach leaves. Sprinkle with pepitas.

Tips

  • To make this recipe vegan replace parmesan with 1 tbsp savoury yeast flakes.

Tips

  • To make this recipe vegan replace parmesan with 1 tbsp savoury yeast flakes.

Nutrition Information