Around here, risotto is a favoured comfort food. I like its toothsome porridginess (can that be a thing? Or is that redundant? Can porridge be toothsome?), and the way it lends itself to infinite variations. Nick likes carbs and wine and cheese. Who doesn’t, really?
It’s been cold lately, and we’re tired. We’re in need of comfort, especially after spending so much time comforting this ten-pound pork chop at the expense of uninterrupted sleep and personal hygiene.
Too often we seek solace in take-out. So while I crave risotto, it would be wise to make a healthier choice in light of the tempura and pulled pork and fast-food cheeseburgers we’ve consumed this past week. Pearl barley stands in nicely for arborio rice, and loaded with veggies this barlotto makes a meal that’s equal parts soothing and nutrient-rich. Make it as a main course for Meatless Monday, or serve it as a hearty, autumnal side dish with roasted pork or chicken.
Sweet potato and pear barlotto
- 1 lb. sweet potato, peeled and diced
- 1 lb. firm-fleshed pears, diced
- Olive oil
- 3 tbsp. butter
- 4 cups vegetable stock
- 1 shallot, minced
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1 tsp. ground black pepper
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
- 1 cup pearl barley
- 1 bay leaf
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped fresh parsley, plus additional for garnish
Preheat oven to 400°F.
Toss sweet potato and pears in oil, and sprinkle with half of one teaspoon each salt and pepper. Pour mixture into a 9″x13″ baking pan, and roast 35 to 40 minutes until golden, turning mixture halfway through cooking.
Heat stock in a pot over medium heat. Bring to a simmer, then reduce to low.
Heat two tablespoons butter and one tablespoon olive oil over medium-high heat. Add shallot, carrot, celery, and garlic, and sauté for one minute. Add pepper, rosemary, and thyme. Add barley, stirring to coat in butter and oil, then add bay leaf and wine. Stir frequently until liquid dissipates.
Add stock one cup at a time until absorbed, about 30 minutes, stirring regularly.
Add cheese, then taste. If you use store-bought stock, you likely won’t need to add salt. Adjust seasonings to taste.
Stir in an additional tablespoon of butter, then toss with fresh parsley. Serve immediately, with additional parsley for garnish.