Barley and squash risotto with sweet potato
| Prep Time: 10 min | Serves: 1 |
| Cooking Time: 80 min | Yield: 1 bowl |
A risotto made with Barley instead of rice, modified from a recipe in Austrailian Women's weekly.
Ingredients
- 1 tsp Swiss Vegetable Bouillon Powder
- 100 g Butternut Squash
- 1/2 medium Sweet Potato
- 1/2 tbsp Olive Oil
- 1/4 cup Pearl Barley
- 1/2 cup Onions
- 1 cloves Garlic Clove
- 1 tsp Dried Sage
Directions
Dissolve 1 tsp of reduced salt bouillon in 1 1/4 cups of water and bring to boil then simmer covered.
Cut 100g of butternut squash and 1/2 a medium sweet potato into cubes and cook in 1/2 tbsp olive oil until tender put to one side.
Using same pan (add spray if necessary) cook 1/2 an onion and 1 crushed garlic clove until onion is tender. Stir in 1/4 cup of pearl barley and add 1/8 cup of water. Cook until water is absorbed.
Add 1/4 cup of bouillon mixture and stir until absorbed, continue adding bouillon 1/4 cup at a time until it has all been absorbed.
Stir in cooked squash and sweet potato until warm.
Serve seasoned with sage.