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Pumpkin Barley Risotto with Roasted Sweet Potatoes

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Ingredients

Instructions

  1. Preheat your oven to 450 degrees
  2. Chop your shallots and garlic
  3. Set aside
  4. Peel and dice your sweet potato into small chunks (about 1/2 inch)
  5. Put your sweet potato chunks onto a baking sheet and drizzle on enough olive oil to moisten all of the sweet potato pieces
  6. Sprinkle on 1/2 teaspoon of salt and 1/4 teaspoon pepper
  7. Mix together with your hands until all the sweet potato cubes are evenly coated with salt, pepper, and olive oil
  8. Put the baking sheet in the oven and roast the sweet potatoes for 8-10 minutes
  9. Meanwhile, heat a large skillet over medium heat and melt 1 tablespoon of butter with 1 tablespoon of olive oil
  10. Once the butter is melted, add your shallots and garlic into the pan
  11. Let the shallots and garlic cook until the shallots are translucent
  12. 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
  13. Once your shallots are translucent, add your barley into the pan and let it toast for a minute or two, stirring constantly
  14. Add 1/2 cup of chicken stock (or veggie if you are making this vegetarian) and bring it to a simmer, stirring often
  15. Continue to stir and simmer until all the liquid has been absorbed into the barley
  16. Once it has been absorbed, add the next 1/2 cup of liquid
  17. Continue this process until all 2 1/4 cups of stock have been used
  18. It will take about 20 minutes
  19. 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
  20. Mix together completely
  21. Add your roasted sweet potatoes, Parmesan cheese, and 2 tablespoons of herbs
  22. Mix together and add any extra seasoning it needs