First posted: Jul 20, 2021

Roasted Root Veg and Barley Risotto


Hey friends! If you’re in need of a little nourishing mid-week dinner inspiration, then these beautiful, comforting veg-loaded Barley Risotto Bowls have your name on them. They’re packed full of plant-based goodness from my friends at McCain and will bring joy to any table during these chilly months.
Enjoy! Sarah x

PS, did you know that the #MadeWithMcCain story also includes an epic Newsletter that’s jam packed full of tips, tricks and recipes delivered to your inbox? Head on over to to get signed up, and to find out more about making your very own recipe e-book!



Cooks in:        Serves:4

For the Roasted Vegetables
  • 1 cup McCain frozen pumpkin chunks  
  • 1 cup McCain frozen sweet potato chunks
  • 1 medium red onion, cut into eighths
  • 1 Tbsp olive oil
  • 1 tsp dried mixed herbs
For the Risotto
  • 1 Tbsp olive oil
  • 1 small white onion, diced    
  • 1 clove garlic, minced
  • ½ cup white wine (optional, otherwise use extra stock)
  • 1 cup pearled barley, rinsed 
  • 3-4 cups good quality chicken or vegetable stock
To Serve
  • 1 cup grated Parmesan cheese (or hard cheese of your choice), plus extra for garnishing
  • 100g soft goats cheese or gorgonzola cheese
  • ½ cup roughly chopped hazelnuts, toasted
  • Salt and freshly ground black pepper
  • Fresh parsley, roughly chopped, for garnishing (or oregano)

What to do

1. Pre-heat oven to 190C.

2. Add the roasting vegetables to a shallow roasting dish, drizzle with olive oil, add in the herbs and roast until cooked through and golden, about 45 minutes.

3. Meanwhile, add another dash of olive oil to a large heavy-basedsaucepanover medium-high heat. Add the onion and garlic and cook for 10 minutes, or until the onions have softened.

4. Add the barley and stir until well coated in any remaining oil and butter. Addthe wine and stir for about 5 minutes until the liquid has been absorbed.

5. Add the stock and leave to simmer, uncovered and stirring occasionally, until the liquid has been absorbed and the barley is cooked through and creamy. Add a little extra stock along the way if necessary. It should be creamy and not too dry.

6. To serve, add most of the grated parmesan into the barley and stir to combine, then spoon some of the barley into serving bowls, layer over the roasted vegetables, a final sprinkling of parmesan, toasted nuts and crumbled cheese and serve immediately.

Share this recipe