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Sweet potato and pearl barley risotto

Name: Sweet potato and pearl barley risotto
Prep time: 10 min
Cook time: 30 min
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

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

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Method

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.
Step 2
Heat extra oil in a cast iron pot and saute leek and thyme until leek is tender.
Step 3
Add stock and bring mixture to the boil.
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.
Step 5
Remove lid and add extra hot stock and simmer for remaining 10 minutes with lid off.
Step 6
When pearl barley is cooked, fold through roasted sweet potato, parmesan and baby spinach leaves. Sprinkle with pepitas.