Filter by:
Main Dish / Side Dish / Vegetarian
There are few things more comforting than a bowl of creamy risotto. Switching up the whole grain from rice to barley gives it a deliciously nutty taste (not to mention the added fiber—13 grams per portion)—and you can mix up the other plants depending on what’s in season or what you have in the fridge.
Prep 10 minutes | Cook 40 minutes
Yield: 4 servings
Recipe from How to Eat More Plants: Transform Your Health With 30 Plant-Based Foods per Week—and Why It’s Easier Than You Think © Dr. Megan Rossi, 2021. Reprinted by permission of The Experiment. Available everywhere books are sold. theexperimentpublishing.com
2 tablespoons extra virgin olive oil
½ butternut squash or sweet potato, diced
1 leek, sliced
3 celery stalks, sliced
3 garlic cloves, grated or crushed
8 sage leaves or ½ teaspoon dried sage
1 1/4 cups (250 g) pearl barley
3 3/4 cups (900 ml) vegetable stock
1 ounce (30 g) Parmesan, grated
5 cups (150 g) mixed greens or spinach, chopped
Sea salt
Fresh ground black pepper
To Serve (optional)
Extra virgin olive oil, for frying
4 sage leaves
2 tablespoons pumpkin seeds
0.75 ounce (20 g) Parmesan, shaved
Lemon zest, to taste
Storage: This risotto can be kept in the fridge for 3 days or frozen (minus the greens) for up to 1 month.
Switch: To make this 100 percent plant-based, simply switch the Parmesan out for 2 tablespoons nutritional yeast or more to taste.
Recipe from How to Eat More Plants: Transform Your Health With 30 Plant-Based Foods per Week—and Why It’s Easier Than You Think © Dr. Megan Rossi, 2021. Reprinted by permission of The Experiment. Available everywhere books are sold. theexperimentpublishing.com