Pearl barley risotto with roasted winter vegetables Recipe | Food Network UK
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
Ingredients
- 1 medium carrot, sliced
- 1 small celeriac (about 225g), peeled and cut into 2cm chunks
- 1/2 small butternut squash, halved, peeled, seeded, and cut into 2cm chunks
- 4 tbsp extra-virgin olive oil, divided
- 1L chicken or vegetable stock, homemade or low-sodium canned
- 2 sprigs of fresh thyme
- 6g salt, plus additional for seasoning
- 200g pearl barley
- 1/2 medium onion, chopped
- 2 cloves garlic, smashed
- 125ml dry white wine
- 250g torn mustard greens (1 small bunch), if not available spinach is fine
- Freshly ground black pepper
- 100g freshly grated Parmesan, optional
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