| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 4 (1 1/2 cup) servings |
Ingredients
- 4 cups chicken or vegetable broth, homemade or low-sodium canned
- 2 sprigs fresh thyme
- 1 medium carrot, sliced
- 1 small celery root (about 1/2 pound), peeled and cut into 3/4-inch chunks
- 1/2 small butternut squash, halved, peeled, seeded, and cut into 3/4-inch chunks
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, plus additional for seasoning
- 1 cup pearl barley
- 1/2 medium onion, chopped
- 2 cloves garlic, smashed
- 1/2 cup dry white wine
- 4 to 5 cups torn mustard greens (1 small bunch)
- Freshly ground black pepper
- 1 cup freshly grated Parmesan, optional
Instructions
- Preheat the oven to 425 degrees F.
- Toss the carrot, celery root, and butternut squash with 2 tablespoons of the olive oil and the salt on a baking sheet and spread out in an even layer. Roast until golden and tender, about 25 minutes.
- Combine the chicken broth and thyme in a small saucepan and bring to a simmer.
- Heat the remaining 2 tablespoons olive oil in the saucepan over medium-high heat. Add the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Pour in the wine, and cook, stirring constantly, until the liquid is absorbed. Add 2 cups of the broth, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently. Add the remaining broth and simmer, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, about 30 minutes. Add the roasted 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 minutes. If the risotto thickens up too much, thin it out with a little hot water. Season with salt and pepper. Serve immediately. Pass grated cheese at the table.
Nutrition Facts
| Calories | 397 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 55 grams |
| Dietary Fiber | 10 grams |
| Protein | 10 grams |
Reviews
Used Chard instead of Mustard Greens, next time I’ll use the Mustard Greens to give the dish some spice and mild character. This is a good dish and you won’t feel bloated or thirsty after.
I love it. I left the greens out and added the green leaves from the celery (for extra color). I used carrots, parsnips and celery. I put some real good parm on top. Wonderful dish. Next time I will double the recipe. Make sure that the barley absorbs the liquid before adding more
Please re-read the directions. They do not specify the amount of chicken broth that should be added in the first addition of broth. As a result, noting that 2 C. were added in the next addition, I added 2 cups at the beginning and was left with a soggy mess that took over an hour to cook down.
The combination of the mustard greens along with the sweet flavor of the butternut squash really complimented eachother. The barley was creamy but not mushy like an arborio rice.
The mustard greens add a spicy shot of flavor to an otherwise bland risotto. I think I would add chopped thyme into the risotto instead of just having some sprigs in the broth, if I made this again.
This is richly flavored and versatile.