Whole Grain Risotto with Roasted Vegetables

Whole Grain Risotto with Roasted Vegetables

2 tablespoons extra-virgin olive oil
2 shallots, chopped
1 clove of garlic, chopped
11/2  teaspoon kosher salt
2 cups  barley
1 cup dry white wine
6 cups vegetable stock 
1/2 cup Parmesan cheese
2 tablespoons of butter
3 big handfuls of greens, chopped

1 cup of roasted sweet potatoes

1 cup of roasted rutabagas
Handful of toasted pine nuts, for garnish

Heat the olive oil in a large, heavy saucepan over medium heat, then add the onions, shallots, garlic, and salt and sauté, stirring constantly, for about 4 minutes, or until the onion begins to soften.

Add the barley to the pot and stir until coated with a nice sheen, then add the white wine and simmer for 3 or 4 minutes, until the barley has absorbed the liquid a bit. Adjust the heat to maintain a gentle, active simmer.

In increments, add about 6 cups of water or stock, 1 cup at a time, letting the barley absorb most of the liquid between additions; this should take around 40 minutes altogether. Stir regularly so the grains on the bottom of the pan don't scorch. You will know when the barley is cooked because it won't offer up much resistance.

When the barley is tender remove the pot from heat. Stir in the roasted vegetables, Parmesan, and butter. Taste and adjust - add more salt if needed. Then stir in the greens. Garnish with toasted pine nuts and a dusting of extra Parmesan before serving.