Root Vegetable Risotto for #SundaySupper
Prep time
Cook time
Total time
This Root Vegetable Risotto will leave you feeling full and satisfied! The veggies are filling and if you'd like to experiment you can add some shredded chicken to it!
Serves: 4
  • 3 carrots, chopped
  • 2 celery ribs, chopped
  • 1 parsnip, chopped
  • 1 large sweet potato, chopped
  • 1 large red potato, chopped
  • 4 tbsp of olive oil
  • 3 tbsp of butter
  • ½ onion, chopped
  • 1 cup of pearled barley
  • 1½ tbsp of tomato paste
  • 1 cup of parmesan cheese, shredded
  • 1 tbsp. of fresh rosemary
  1. In a medium saucepan, bring 5 cups of water to a simmer. In a large sauce pan heat half of the oil and 2 tbsp of butter and then add the vegetables stirring every few minutes. Continue to cook on medium heat for a full 10-12 minutes adding the second half of oil when needed.
  2. Add the onions and sauté for 3 minutes. Add barley making sure you coat all of it and constantly stir for 1 minute. Add the tomato paste, diced tomatoes and one cup of the simmering water. Reduce the heat to medium low and allow it to simmer until most of the water is absorbed.
  3. Repeat with the remaining water, stirring in one cup at a time, until the barley is tender, about 15 minutes. Add the last tbsp of butter and ½ cup of the cheese and stir to combine.
  4. Place ½ cup to a cup of spinach at the bottom of each serving bowl. Spoon the risotto on top of the spinach and sprinkle with fresh rosemary and remaining cheese.
Recipe by Momma's Meals at