Barley Risotto with Roasted Winter Vegetables

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Used Chard instead of Mustard Greens, next time I'll use the Mustard Greens to give the dish some spice and mild character. This is a good dish and you won't feel bloated or thirsty after.

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I love it. I left the greens out and added the green leaves from the celery (for extra color. I used carrots, parsnips and celery. I put some real good parm on top. Wonderful dish. Next time I will double the recipe. Make sure that the barley absorbs the liquid before adding more

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Please re-read the directions. They do not specify the amount of chicken broth that should be added in the first addition of broth. As a result, noting that 2 C. were added in the next addition, I added 2 cups at the beginning and was left with a soggy mess that took over an hour to cook down.

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The combination of the mustard greens along with the sweet flavor of the butternut squash really complimented eachother. The barley was creamy but not mushy like an arborio rice.

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The mustard greens add a spicy shot of flavor to an otherwise bland risotto. I think I would add chopped thyme into the risotto instead of just having some sprigs in the broth, if I made this again.

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This is richly flavored and versatile.