Creamy Barley & Sweet Potato Risotto with Lemony Broccolini and Parmesan
Creamy Barley & Sweet Potato Risotto with Lemony Broccolini and Parmesan
Creamy barley and sweet potato come together in a cozy risotto-style dish, finished with bright lemony broccolini and a savory shower of Parmesan.
Ingredients
For 2 servings
- 6 ounce Baby Broccoli
- 13.4 ounce Cannellini Beans
- 2 clove Garlic
- 1 unit Lemon
- 1 ounce Parmesan Cheese
- ¾ cup Pearl Barley
- 12 ounce Sweet Potatoes
- 2 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Olive Oil
- box Pepper
- box Salt
Italian
PDF
DifficultyHard
Total Time45m
Calories651
Protein21g
Carbs114g
Fat16g
Tags:
Fiber Smart
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the Parmesan for a plant-based hard cheese or nutritional yeast to keep the savory finish. For wheat-free, replace the barley with arborio rice or another gluten-free risotto grain; for soy- or allium-free diets, use a suitable stock and skip the garlic and onion.
What to serve with it
Serve with a crisp green salad or simply dressed tomatoes to balance the creamy richness, plus warm crusty bread if you want a more filling meal. A glass of dry white wine or sparkling water with lemon suits the bright, savory flavors.
