Sweet Potato & Spinach Barley Risotto Recipe
- Serves 4
- Preparation Time 10MINS
- Cook Time 30MINS
3 tbs olive oil
500g sweet potato, peeled, 2cm dice
2 cloves garlic, crushed
1 onion, halved, sliced
1 cups pearl barley
1L (4 cups) Campbells Real Stock Vegetable
70g baby spinach
Feta and pepita seeds, to garnish
STEP 1 Reheat oven to 180, line a baking tray with baking paper.
STEP 2 Place sweet potato, 2 tbs of olive oil, salt and pepper, toss to combine. Roast in preheated oven for 25 minutes.
STEP 3 In a medium sized saucepan heat Campbells Real Stock and bring to the boil, lower to a simmer to keep warm.
STEP 4 Heat oil in a large heavy based saucepan over medium-high heat. Add onion and garlic cook stirring for 1 minute, until onion has softened. Add barley cook stirring for 1 minute or until coated. Add Campbells Real Stock 1 ladle at a time, absorbing after each addition until all stock is absorbed.
STEP 5 Stir through sweet potato and spinach leaves, cover with lid and let sit for 5-10 minutes before serving. Garnish with feta a pepita seeds.
