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Sweet potato and spinach barley risotto

Serves: 4 people
Prep time:



  • 3 tbs olive oil
  • 500g sweet potato, peeled, 2cm dice
  • 2 cloves garlic, crushed
  • 1 onion, halved, sliced
  • 1 ¾ cups pearl barley
  • 1L (4 cups) Campbell’s Real Stock –Vegetable
  • 70g baby spinach
  • Feta and pepita seeds, to garnish


  1. Reheat oven to 180°, line a baking tray with baking paper.
  2. Place sweet potato, 2 tbs of olive oil, salt and pepper, toss to combine. Roast in preheated oven for 25 minutes.
  3. In a medium sized saucepan heat Campbell’s Real Stock and bring to the boil, lower to a simmer to keep warm.
  4. Heat oil in a large heavy based saucepan over medium-high heat. Add onion and garlic cook stirring for 1 minute, until onion has softened. Add barley cook stirring for 1 minute or until coated. Add Campbell’s Real Stock 1 ladle at a time, absorbing after each addition until all stock is absorbed.
  5. Stir through sweet potato and spinach leaves, cover with lid and let sit for 5-10 minutes before serving. Garnish with feta a pepita seeds.