Barley Risotto with Roasted Sweet Potato

This recipe is designed with gut health in mind, it provides a good source of resistance starch to feed our beneficial gut microbes. It is best prepared ahead of time.

Serves 4

Ready in 45 min

Ingredients

• 400g sweet potato cut into 2cm cubes

• 200g pumpkin cut into 2cm cubes

• Olive oil spray

• 2 tsp rosemary leaves

• 1 leek, finely sliced

• 1 clove of garlic, minced

• 3 cups salt reduced vegetable stock

• 1 1/2 cups (300g) pearl barley, rinsed

• 2 tins cannellini beans, drained and rinsed

• 1/4 cup pepita seeds

• 1/4 teaspoon sweet paprika

• 1 cup frozen peas

• 100g baby spinach leaves

This dish is best cooked up on a Sunday as it takes time to cook, the chewy, nutty taste of the barley adds great texture to this meal. It’s well worth the wait !

Step by Step Instructions

Step 1

Preheat oven to 180 degrees (fan forced). Line a baking tray with baking paper and add sweet potato and pumpkin. Spray with olive oil and scatter with rosemary leaves. Bake for 20-25 minutes until tender.

Step 2

Meanwhile, spray a heavy based saucepan with olive oil and place over medium heat. Add leek and cook for 5 minutes until broken up and softened. Add garlic and cook briefly.

Step 3

Stir in barley and add stock and bring to boil. Reduce heat and cover with a lid. Cook for 30 minutes until most of the stock is absorbed and the barley if soft, but slightly chewy. Stir through the cannellini beans and continue cooking for 2 minutes. Remove from heat and sit for 5 minutes.

Step 4

Meanwhile, cook frozen peas in boiling water for 3 minutes, drain then add to barley mix.

Step 5

Gently stir through roasted sweet potato and pumpkin and add fresh baby spinach leaves. Top with pepita seeds and serve.