Sweet Potato, Barley and Wheat Risotto


2 small sweet potatoes Sliced length ways
1 Red Onion Finely chopped
3 Cloves Crushed Garlic
1 Cup of white wine
1 Piece of Lemon Grass
1/2 cup of Barley
1/2 cup of wheat 
2 Cups of Veggie Stock
1 Lime chopped into four
2 Shitaki Mushrooms finely chopped (Not required)
1/2 a head of Cauliflower blitzed to make cauliflower rice
Olive Oil
Salt Pepper
Mustard powder


Roast the sweet potato coated in oil mustard powder and thyme in a hot oven for about 35 minutes
Fry off the onion, garlic and oil in a large frying pan
Then add the wheat and barley and add a little more oil to stop it from sticking continue to fry for a couple of minutes
Then add a little white wine add the lemon grass
Continue to add white wine and stir
Once you have fried off most the wine
Squeeze the lime into the dish
Add the mushrooms some salt and pepper
Put the last of the wine in
Then add the stock turn the heat down a little to a medium heat and put the lid on.
Let it simmer until most of the liquid is gone. Test the dish for texture of the wheat and barley.
About 3 to 4 minutes before you serve put the cauliflower in.
Take the potato out of the oven chop into bit size pieces then add to the pan.
Then serve up

Notes: Use a large frying pan with a lid or a large pot with lid

Sweet Potato, Barley and Wheat Risotto
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Sweet Potato, Barley and Wheat Risotto
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