Prep the ingredients: Preheat the oven to 400 degrees. In a small pot, bring 3 cups water to a boil with the stock concentrates. Halve, peel, and finely chop the onion. Mince or grate the garlic. Peel and dice the sweet potato into 1/2-inch cubes. Trim and discard the bottom inch from the broccolini. Drain and rinse the beans. Halve the lemon.

Start the risotto: Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and cook, tossing, for 5-6 minutes, until translucent. Add the garlic, barley and sweet potato, and cook, tossing, for 1-2 minutes. Season with salt and pepper.

Begin adding the stock to the pan in 1/4 cup increments, stirring between additions, until absorbed. Continue for 25-30 minutes, until the barley is almost al dente and a loose sauce has formed. Season with salt and pepper.

Roast the broccolini: In between stirrings, toss the broccolini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until golden brown and crispy.

Once the barley is almost al dente, add 1/2 cup beans, a squeeze of lemon, and 1 Tablespoon butter to the pan. Stir for about 3 minutes, until the barley is tender. Season with salt and pepper.

Finish and plate: Stir in the Parmesan cheese and serve with the broccolini to the side. Squeeze a lemon over the broccolini and enjoy!