Barley instead of rice makes this risotto heartier and more nutritious — and it works beautifully. Great on its own or alongside grilled meat.
Peel the sweet potato and cut it into cubes. Line a baking tray with parchment paper, spread the cubes out, and drizzle with a little olive oil. Season with salt and pepper.
Put the tray in the middle of the oven at 200 °C and roast until the sweet potato cubes are golden.
Finely chop the onion and garlic. Heat a wide pot with a little oil and sauté the onion and garlic until soft and translucent.
Rinse the barley in cold water and let it drain well. Add it to the pot and fry for 3–4 minutes. Add a little of the stock and bring to a boil. Let the stock cook in completely before adding more. Keep adding stock gradually until it's all absorbed and the barley is tender.
Fold the roasted sweet potato into the cooked barley along with the chard or spinach and the rest of the olive oil. Season with salt and pepper.
Crumble the feta and grate the parmesan, then scatter both over the barley risotto just before serving.
No children added
Keeps in the fridge for up to 3 days in a sealed container. The barley firms up as it cools, so reheat gently in a pan with a splash of stock or water to loosen it again. I wouldn't freeze it, the texture turns grainy and the feta doesn't come back well.
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