This recipe is originally from the Blue Zone Recipe list, and added to by myself. The original recipe is here
2 tablespoons extra virgin olive oil
½ butternut squash or sweet potato, diced
1 leek, sliced
3 celery stalks, sliced
3 garlic cloves, grated or crushed
8 sage leaves or ½ teaspoon dried sage
1 1/4 cups (250 g) pearl barley
3 3/4 cups (900 ml) vegetable stock
1 ounce (30 g) Parmesan, grated
5 cups (150 g) mixed greens or spinach, chopped
Sea salt
Fresh ground black pepper
To Serve (optional)
Extra virgin olive oil, for frying
4 sage leaves
2 tablespoons pumpkin seeds
0.75 ounce (20 g) Parmesan, shaved
Lemon zest, to taste
DIRECTIONS
1 Heat the olive oil in a large Dutch oven or saucepan over medium heat. Add the
squash, leek, and celery and cook, stirring occasionally, until the vegetables start to
soften, 10 minutes.
2 Stir in the garlic and sage, and cook until fragrant, 1 minute, then add adding the
barley followed by the vegetable stock. Bring up to a gentle boil and cook, stirring
occasionally, until the barley is al dente, 30 minutes. Add a splash of water if it gets too
dry.
3 Stir in the grated Parmesan, followed by the greens. Cook until the greens are
just wilted, about 3 to 4 minutes. Season to taste.
4 Serve with some crispy sage leaves and pumpkin seeds (if desired). Heat a
splash of olive oil in a frying pan over medium-high heat, then drop in the sage leaves
and pumpkin seeds and fry until crisp, 1 minute. You can also serve with Parmesan
shavings and lemon zest.
Storage: This risotto can be kept in the fridge for 3 days or frozen (minus the greens) for
up to 1 month.
Switch: To make this 100 percent plant-based, simply switch the Parmesan out for
2 tablespoons nutritional yeast or more to taste.
