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Sweet potato and pearl barley risotto

Serves: 4
Prep: 10
Cook: 30

    Pearl barley is a nutrient rich grain. The nutty texture of the cooked pearl barley marries well with the creamy consistency of a risotto. Try it out you will be pleasantly surprised how easy it is.

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    • 2 tsp oil
    • 2 cups cubed sweet potato
    • 1 tbsp oil, extra
    • 1 leek, sliced
    • few sprigs thyme, removed from stem
    • 1 litre reduced salt vegetable stock
    • 2 cups pearl barley, rinsed
    • 1 cup reduced salt vegetable stock, extra
    • ¼ cup finely grated parmesan
    • 2 cups baby spinach leaves
    • 1 tablespoon pepita seeds


    1. Toss cubed sweet potato with oil and place on a baking tray. Bake in a hot oven, 200°C, for 20 minutes or until golden.
    2. Heat extra oil in a cast iron pot and saute leek and thyme until leek is tender.
    3. Add stock and bring mixture to the boil.
    4. Stir through pearl barley and bring mixture back to the boil, then reduce heat and simmer with lid on for 20 minutes, stirring occasionally.
    5. Remove lid and add extra hot stock and simmer for remaining 10 minutes with lid off.
    6. When pearl barley is cooked, fold through roasted sweet potato, parmesan and baby spinach leaves. Sprinkle with pepitas.


    • To make this recipe vegan replace parmesan with 1 tbsp savoury yeast flakes.

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