Barley Risotto & Greens with Roasted Squash, Celery & Carrots
A hearty healthy barley risotto is cooked with winter vegetables and fresh greens, definitely will bring some refreshing taste into your Thanksgiving dinner and a good appetizer for a start.
Yield
8 servingsPrep
18 minCook
56 minReady
68 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken broth, low salt
or vegetable broth, homemade or low-sodium canned |
|
| 2 | each |
thyme sprigs
fresh |
* |
| 2 | small |
carrots
sliced, or 1 medium |
|
| 1 | small |
celeriac root
1/2 pound, peeled and cut into 3/4-inch chunks |
*
|
| ½ | small |
butternut squash
halved, peeled, seeded, and cut into 3/4-inch chunks |
*
|
| 3 ½ | tablespoons |
olive oil
or other vegetable oil |
|
| 1 | teaspoon |
kosher salt
plus more for seasoning |
|
| 1 | cup |
pearl barley
|
|
| ½ | medium |
onions
chopped, or 1 small one |
|
| 4 | cloves |
garlic
smashed, or as needed |
|
| ½ | cup |
white wine
dry |
*
|
| 4 | cups |
mustard greens
1 small bunch, torn, or kale, collard and swiss chard |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¾ | cup |
Parmesan cheese
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken broth, low salt
or vegetable broth, homemade or low-sodium canned |
|
| 2 | each |
thyme sprigs
fresh |
* |
| 2 | small |
carrots
sliced, or 1 medium |
|
| 1 | small |
celeriac root
1/2 pound, peeled and cut into 3/4-inch chunks |
*
|
| 0.5 | small |
butternut squash
halved, peeled, seeded, and cut into 3/4-inch chunks |
*
|
| 53 | ml |
olive oil
or other vegetable oil |
|
| 5 | ml |
kosher salt
plus more for seasoning |
|
| 237 | ml |
pearl barley
|
|
| 0.5 | medium |
onions
chopped, or 1 small one |
|
| 4 | cloves |
garlic
smashed, or as needed |
|
| 118 | ml |
white wine
dry |
*
|
| 946 | ml |
mustard greens
1 small bunch, torn, or kale, collard and swiss chard |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 177 | ml |
Parmesan cheese
optional |
|
Directions
Preheat the oven to 425 degrees F.
In a large bowl, toss the carrot, celery root, and butternut squash with 2 tablespoons of the oil and the salt and spread out in an even layer on a baking sheet.
Roast until golden and tender, 22 to 26 minutes.
Add the chicken broth and thyme in a small saucepan and bring to a simmer.
Heat the remaining 1 12 tablespoons oil in the saucepan over medium-high heat.
Stir in the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, 4 to 6 minutes.
Add the wine, and cook, stirring constantly, until the liquid is absorbed.
Pour in 2 cups of the broth, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently.
Pour in the remaining broth and simmer, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, 28 to 32 minutes.
Stir in the roasted vegetables and cook until the vegetables are heated through.
Mix the greens into the risotto, then let the mixture sit until the greens wilt, about 4 minutes.
If the risotto thickens up too much, thin it out with a little hot water.
Season with salt and pepper to taste and sprinkle freshly grated parmesan cheese on top if desired.
Serve warm.
