---
title: Creamy Barley & Sweet Potato Risotto with Lemony Broccolini and Parmesan
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-potato-barley-risotto-568d731ff8b25ecf7f8b4567
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Hard
allergens:
  - Wheat
  - Milk
tags:
  - Vegetarian
  - Grain
  - Comfort Food
  - One Pan
  - Weeknight
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
image: "data/recipes/creamy-barley-sweet-potato-risotto-with-lemony-broccolini-and-parmesan.jpg"
---
Preheat the #oven{} to 400 degrees. In a #small pot{}, bring @water{3%cups} and @veggie stock concentrate{2%units} to a boil. Halve, peel, and finely chop the @yellow onion{1%unit}. Mince or grate the @garlic{2%cloves}. Peel and dice the @sweet potatoes{1%lb} into ½-inch cubes. Trim and discard the bottom inch from the @baby broccolini{6%oz}. Drain and rinse the @cannellini beans{1.5%cups}. Halve the @lemon{1%unit}.

Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium heat. Add the yellow onion and cook, tossing, for ~{5%minutes}, until translucent. Add the garlic, @pearl barley{1%cup}, and sweet potatoes, and cook, tossing, for ~{2%minutes}. Season with @salt{½%tsp} and @pepper{¼%tsp}.

Begin adding the stock to the pan in ¼ cup increments, stirring between additions, until absorbed. Continue for ~{25%minutes}, until the barley is almost al dente and a loose sauce has formed. Season with salt and pepper.

In between stirrings, toss the baby broccolini on a #baking sheet{} with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for ~{15%minutes}, until golden brown and crispy.

Once the barley is almost al dente, add 1/2 cup cannellini beans, a squeeze of lemon, and @butter{1%tbsp} to the pan. Stir for about ~{3%minutes}, until the barley is tender. Season with salt and pepper.

Stir in the @parmesan cheese{½%cup} and serve with the broccolini to the side. Squeeze a lemon over the broccolini and enjoy!