Creamy Barley & Sweet Potato Risotto with Lemony Broccolini and Parmesan

🥘 Ingredients

• baby broccolini
  6 oz
• butter
  1 tbsp
• cannellini beans
  1.5 c
• garlic
  2 cloves
• lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• pearl barley
  1 c
• pepper
  ¼ tsp
• salt
  ½ tsp
• sweet potatoes
  1 lb
• veggie stock concentrate
  2 units
• water
  3 c
• yellow onion
  1 unit

🍳 Cookware

• oven
• small pot
• large pan
• baking sheet

1. 

   1

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

   water: 3 c, veggie stock concentrate: 2 units, yellow onion: 1 unit, garlic: 2 cloves, sweet potatoes: 1 lb, baby broccolini: 6 oz, cannellini beans: 1.5 c, lemon: 1 unit
2. 

   2

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

   olive oil: 2 tbsp, pearl barley: 1 c, salt: ½ tsp, pepper: ¼ tsp
3. 

   3

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

   4

   In between stirrings, toss the baby 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 , until golden brown and crispy.
5. 5

   Once the barley is almost al dente, add 1/2 cup cannellini 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: 1 tbsp
6. 6

   Stir in the parmesan cheese and serve with the broccolini to the side. Squeeze a lemon over the broccolini and enjoy!

   parmesan cheese: ½ cup