Barley Risotto & Greens with Roasted Squash, Celery & Carrots

Name: Barley Risotto and Greens with Roasted Squash, Celery and Carrots
Total time: P1H8M
Yield: 8
Cuisine: Fusion
Ingredients: chicken broth, low salt; thyme sprigs; carrots; celeriac root; butternut squash; olive oil; kosher salt; pearl barley; onions; garlic; white wine; mustard greens; black pepper; parmesan, parmigiano-reggiano cheese, grated

Submitted by happyzhangbo

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 servings

PREP

18 min

COOK

56 min

READY

68 min

Ingredients

CUPS CHICKEN BROTH, LOW SALT
or vegetable broth, homemade or low-sodium canned

EACH THYME SPRIGS
fresh *

SMALL CARROTS
sliced, or 1 medium

SMALL CELERIAC ROOT
1/2 pound, peeled and cut into 3/4-inch chunks *

SMALL BUTTERNUT SQUASH
halved, peeled, seeded, and cut into 3/4-inch chunks *

3 ½

TABLESPOONS OLIVE OIL
or other vegetable oil

TEASPOON KOSHER SALT
plus more for seasoning

CUP PEARL BARLEY

MEDIUM ONIONS
chopped, or 1 small one

CLOVES GARLIC
smashed, or as needed

CUP WHITE WINE
dry *

CUPS MUSTARD GREENS
1 small bunch, torn, or kale, collard and swiss chard *

X BLACK PEPPER
freshly ground *

CUP 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.