BARLEY RISOTTO WITH ROASTED WINTER VEGETABLES

INGREDIENTS

FOR THE ROASTED VEGETABLES

• 1 medium sized carrot
• 1 small celeriac weighing about 225g, peeled and cut into 2 cm cubes
• ½ small butternut squash, halved, peeled, seeded and cut into chunks of 2 cm
• 4 tbsp extra virgin olive oil, divided

FOR THE BARLEY RISOTTO

• 1 large chicken or vegetable stock, homemade or low sodium canned
• 2 springs of fresh thyme
• 6g salt, plus additional for seasoning
• 200g pearl barley
• ½ medium onion, chopped
• 2 cloves of garlic, smashed
• 125ml dry white wine
• 250g torn mustard greens
• Freshly ground black pepper
• 100g freshly grated parmesan, optional

DIRECTION

• Preheat the range to 220C/Gas 7.
• Mix the carrot, celeriac, and butternut squash with 2 tablespoon of the olive oil and the salt and spread out in an even layer. 
• Heat them until they are golden and tender, for about 25 mins. 
• In a small saucepan mix the chicken stock and thyme and bring to a boil.  
• In another saucepan heat the remaining 2 tbsp of olive oil over medium-high heat.
• Include the barley, onion and garlic in it and cook, stirring occasionally, until the vegetables soften a bit for about 5 mins.
• Pour in the wine, and cook, stirring continuously, until the liquid is engrossed.
• Add 475ml of the stock, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently.
• Add the left over stock and boil, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, about 30 mins.
• Add the baked vegetables and cook until the vegetables are heated through. 
• Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 3 mins.
• If the risotto thickens up too much, thin it out with a little hot water. 
• Flavor with salt and pepper.
• Serve right away. Pass grated cheese at the table.