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Barley Risotto Recipe with Sweet Potato and Pumpkin
Healthy recipes do not have to be boring and the following barley risotto recipe is anything but dull! Risotto is usually made with Arborio rice but, since it requires constant stirring for a perfect risotto texture and you cannot stir something while it cooks in a crockpot, we are going to use barley instead of the rice. Barley is a flavorful grain which has a bit of "bite" to it. It tastes a bit like brown rice but less nutty. The texture is softer as well. Barley is delicious in vegetarian crockpot recipes like the following risotto, because it goes so nicely with vegetables. If you have some barley in the pantry, making the following dish would be a wonderful way to put your barley to good use.
This recipe also features onions, pumpkin, sweet potato, sun-dried tomatoes, basil, and garlic for an earthy, hearty flavor. This is such an easy recipe and whether you are a vegetarian or you just want a vegetable-rich meal, this one fits the bill. You could also serve this as a side dish with poached chicken or a similar protein. Feel free to swap the vegetables for other favorites.
The basil, garlic, and parsley finish this dish off with an aromatic flavor which suits the overall taste of the dish. If you enjoy Italian recipes and especially risotto, why not try swapping the grains, rice for barley, and enjoying this classic dish prepared in an alternative way?
Pumpkin and Sweet Potato Risotto with Barley
Ingredients -
2 finely chopped onions
3 cups vegetable stock
1 peeled pumpkin, in ˝ inch cubes
1 peeled sweet potato, in ˝ inch cubes
1 ˝ cups pearl barley
6 sun-dried tomato halves
˝ teaspoon dried basil
1 minced garlic clove
˝ tablespoon olive oil
˝ teaspoon salt
˝ teaspoon black pepper
Fresh basil or parsley, for garnish (optional)
Preparation:
Heat the oil in a skillet over a moderate heat and sauté the onions until they are soft, stirring them often.
Add the dried basil, salt, pepper, garlic, and cook, stirring, for about a minute.
Stir in the barley, and then add the stock. Bring the mixture to a boil.
Add the pumpkin and sweet potato cubes to your crockpot.
Add the sun-dried tomato halves.
Pour in the boiling stock mixture and stir.
Cook for 6 hours on low or until the sweet potato and barley are tender.
Open the crockpot halfway through the cooking time and stir the mixture.
Garnish with fresh basil or parsley before serving, if you like.
(Serves 6)
Photo Description:
As you can see from the picture, this is a colorful and appealing recipe. You can see how the herbs and sun-dried tomatoes add color and the sweet potato and pumpkin do too. You can serve this as a side dish with poached chicken or with a roasted green bell pepper (like in the picture) if you do not want to serve it by itself. This tasty dish is guaranteed to fill you up and please your palate at the same time and the fact that it is easy to make is another bonus.
