Sweet potato and pearl barley risotto

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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Ingredients

  • 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

Method

  1. Step 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. Step 2

    Heat extra oil in a cast iron pot and saute leek and thyme until leek is tender.

  3. Step 3

    Add stock and bring mixture to the boil.

  4. Step 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. Step 5

    Remove lid and add extra hot stock and simmer for remaining 10 minutes with lid off.

  6. Step 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.


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