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Barley Risotto and Greens with Roasted Squash, Celery and 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.













Low Cholesterol, Trans-fat Free, Good source of fiber


4 cups chicken broth, low salt
or vegetable broth, homemade or low-sodium canned
2 each thyme sprigs
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
4 cups mustard greens
1 small bunch, torn, or kale, collard and swiss chard
1 x black pepper
freshly ground
¾ cup Parmesan cheese


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 21240% of calories from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 486mg 20%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 18%
Sugars g
Protein 18g
Vitamin A 43% Vitamin C 4%
Calcium 13% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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