Barley Risotto with Sweet Potatoes, Beans and Broccoli Rabe

The barley makes a nice -- and healthier -- substitute for rice here. The Parmesan adds a creaminess that fools diners into thinking there's more than one tablespoon of butter in the whole dish.

Barley Risotto with Sweet Potatoes, Beans and Broccoli Rabe

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    1/4 cup olive oil 1/4 cup grated parmasean
    1 cup sweet potatoes, diced to 1/4-inch cubes 1 cup pearl barley
    1 medium onion, diced 1 cup small white beans
    1 garlic clove, minced 1 tablespoon butter
    1 quart vegetable stock 1 bunch broccoli rabe
    Juice from half lemon 1 tablespoon olive oil, for the broccoli rabe


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    • 1

      Heat a large skillet or Dutch oven over medium heat, add olive oil and onion and cook for about five minutes, stirring frequently, until onions are softened and translucent. Meanwhile, bring vegetable stock to a simmer in a pot or teakettle.

    • 2

      Once onion is translucent, add garlic, barley and sweet potatoes, cook, stirring regularly, for a few more minutes.

    • 3

      Pour in enough of the simmering stock to cover the contents of the pan and let simmer gently over medium to low heat, stirring frequently, until liquid is absorbed. Alternately add liquid to cover, let it simmer to absorb and stir often for about 25 minutes. If you run out of stock, use water.

    • 4

      Once the barley is soft to the bite, but still al dente, stir in beans and lemon juice and let simmer for another couple minutes.

    • 5

      Turn off heat, stir in butter and cheese.

    • 6

      For the broccoli rabe, preheat oven to 400 degrees Fahrenheit.

    • 7

      Remove and discard the woody stem ends of the broccoli rabe, wash and dry then cut into bite-sized pieces.

    • 8

      Toss broccoli rabe with salt, pepper and oil until coated.

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