Pumpkin Barley Risotto with Roasted Sweet Potatoes
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 3 servings 1x
- 2 shallots
- 3 cloves of garlic
- 1 sweet potato
- 1 tablespoon of butter
- 1 cup quick Barley
- 2 1/4 cups chicken stock (or veggie stock)
- 2 tablespoons pumpkin puree
- 1/4 cup Parmesan cheese
- 1 tablespoon chopped parsley (plus extra for garnish)
- 1 tablespoon chopped chives (plus extra for garnish)
- Preheat your oven to 450 degrees
- Chop your shallots and garlic
- Set aside
- Peel and dice your sweet potato into small chunks (about 1/2 inch)
- Put your sweet potato chunks onto a baking sheet and drizzle on enough olive oil to moisten all of the sweet potato pieces
- Sprinkle on 1/2 teaspoon of salt and 1/4 teaspoon pepper
- Mix together with your hands until all the sweet potato cubes are evenly coated with salt, pepper, and olive oil
- Put the baking sheet in the oven and roast the sweet potatoes for 8-10 minutes
- Meanwhile, heat a large skillet over medium heat and melt 1 tablespoon of butter with 1 tablespoon of olive oil
- Once the butter is melted, add your shallots and garlic into the pan
- Let the shallots and garlic cook until the shallots are translucent
- Once your sweet potatoes have been cooking for 8-10 minutes, take them out, turn them over with a spatula, and pop them back in the oven for another 7-9 minutes, until they are tender and completely cooked through
- Once your shallots are translucent, add your barley into the pan and let it toast for a minute or two, stirring constantly
- Add 1/2 cup of chicken stock (or veggie if you are making this vegetarian) and bring it to a simmer, stirring often
- Continue to stir and simmer until all the liquid has been absorbed into the barley
- Once it has been absorbed, add the next 1/2 cup of liquid
- Continue this process until all 2 1/4 cups of stock have been used
- It will take about 20 minutes
- Once your barley is tender and cooked through, remove from the heat and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 2 tablespoons of pumpkin puree
- Mix together completely
- Add your roasted sweet potatoes, Parmesan cheese, and 2 tablespoons of herbs
- Mix together and add any extra seasoning it needs