Roasted Root Veg and Barley Risotto - Sarah Graham Food

Name: Roasted Root Veg and Barley Risotto - Sarah Graham Food
Ingredients: 1 cup McCain frozen pumpkin chunks; 1 cup McCain frozen sweet potato chunks; 1 medium red onion, cut into eighths; 1 Tbsp olive oil; 1 tsp dried mixed herbs; 1 small white onion, diced; 1 clove garlic, minced; ½ cup white wine (optional, otherwise use extra stock); 1 cup pearled barley, rinsed; 3-4 cups good quality chicken or vegetable stock; 1 cup grated Parmesan cheese (or hard cheese of your choice), plus extra for garnishing; 100g soft goats cheese or gorgonzola cheese; ½ cup roughly chopped hazelnuts, toasted; Salt and freshly ground black pepper; Fresh parsley, roughly chopped, for garnishing (or oregano)

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First posted: Jul 20, 2021 Roasted Root Veg and Barley Risotto Hey friends! If you’re in need of a little nourishing mid-week dinner inspiration, then these

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Ingredients

1 cup McCain frozen pumpkin chunks
1 cup McCain frozen sweet potato chunks
1 medium red onion, cut into eighths
1 Tbsp olive oil
1 tsp dried mixed herbs
1 small white onion, diced
1 clove garlic, minced
½ cup white wine (optional, otherwise use extra stock)
1 cup pearled barley, rinsed
3-4 cups good quality chicken or vegetable stock
1 cup grated Parmesan cheese (or hard cheese of your choice), plus extra for garnishing
100g soft goats cheese or gorgonzola cheese
½ cup roughly chopped hazelnuts, toasted
Salt and freshly ground black pepper
Fresh parsley, roughly chopped, for garnishing (or oregano)