Creamy Barley & Sweet Potato Risotto with Lemony Broccolini and Parmesan

🥘 Ingredients

• Parmesan cheese
  2 oz
• baby broccoli
  12 oz
• butter
  2 tbsp
• cannellini beans
  26.8 oz
• garlic
  4 clove
• lemon
  1 unit
• olive oil
  4 tsp
• pearl barley
  1.5 c
• pepper
  1 box
• salt
  1 box
• sweet potatoes
  24 oz
• veggie stock concentrate
  4 unit
• yellow onion
  1 unit

🍳 Cookware

• small pot
• large pan
• baking sheet

1. 

   1

   Prep the ingredients: Preheat the oven to 400 degrees. In a small pot , bring 3 cups water to a boil with veggie stock concentrate . Halve, peel, and finely chop yellow onion . Mince or grate garlic . Peel and dice sweet potatoes into ½-inch cubes. Trim and discard the bottom inch from baby broccoli . Drain and rinse cannellini beans . Halve lemon .

   veggie stock concentrate: 4 unit, yellow onion: 1 unit, garlic: 4 clove, sweet potatoes: 24 oz, baby broccoli: 12 oz, cannellini beans: 26.8 oz, lemon: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and cook, tossing, for ⏱️ 5 minutes to ⏱️ 6 minutes , until translucent. Add the garlic, pearl barley , and sweet potato, and cook, tossing, for ⏱️ 1 minutes to ⏱️ 2 minutes . Season with salt and pepper .

   olive oil: 4 tsp, pearl barley: 1.5 c, salt: 1 box, pepper: 1 box
3. 

   3

   Begin adding the stock to the pan in ¼ cup increments, stirring between additions, until absorbed. Continue for ⏱️ 25 minutes to ⏱️ 30 minutes , until the barley is almost al dente and a loose sauce has formed. Season with salt and pepper.
4. 

   4

   Roast the broccolini: In between stirrings, toss the broccolini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for ⏱️ 15 minutes to ⏱️ 20 minutes , until golden brown and crispy.
5. 5

   Once the barley is almost al dente, add ½ cup beans, a squeeze of lemon, and butter to the pan. Stir for about ⏱️ 3 minutes , until the barley is tender. Season with salt and pepper.

   butter: 2 tbsp
6. 6

   Finish and plate: Stir in Parmesan cheese and serve with the broccolini to the side. Squeeze a lemon over the broccolini and enjoy!

   Parmesan cheese: 2 oz