Creamy Barley & Sweet Potato Risotto with Lemony Broccolini and Parmesan
Guess what? Most any grain can be cooked in the style of risotto for a deliciously creamy texture. Today we’re using hearty barley along with starchy sweet potato to create an ultra-silky ‘barotto.” A side of lemony, crispy broccolini is the perfect counterpoint to all that richness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Not included in your delivery
Prep the ingredients: Preheat the oven to 400 degrees. In a small pot, bring 3 cups water to a boil with the stock concentrates. Halve, peel, and finely chop the onion. Mince or grate the garlic. Peel and dice the sweet potato into ½-inch cubes. Trim and discard the bottom inch from the broccolini. Drain and rinse the beans. Halve the lemon.
Start the risotto: Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and cook, tossing, for 5-6 minutes, until translucent. Add the garlic, barley and sweet potato, and cook, tossing, for 1-2 minutes. Season with salt and pepper.
Begin adding the stock to the pan in ¼ cup increments, stirring between additions, until absorbed. Continue for 25-30 minutes, until the barley is almost al dente and a loose sauce has formed. Season with salt and pepper.
Roast the broccolini: In between stirrings, toss the broccolini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until golden brown and crispy.
Once the barley is almost al dente, add 1/2 cup beans, a squeeze of lemon, and 1 Tablespoon butter to the pan. Stir for about 3 minutes, until the barley is tender. Season with salt and pepper.
Finish and plate: Stir in the Parmesan cheese and serve with the broccolini to the side. Squeeze a lemon over the broccolini and enjoy!