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Creamy barley & squash risotto

Creamy barley & squash risotto

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Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Barley is cheaper and lighter than Italian risotto rice, you can add all the liquid at once and it's really hard to overcook

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal586
fat11g
saturates6g
carbs93g
sugars10g
fibre6g
protein24g
low insalt1.1g
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Ingredients

Method

  • STEP 1

    Heat the butter in a large shallow saucepan. Add the onion and squash, and cook very gently, stirring occasionally, until the onion is soft and the squash is starting to soften, about 10 mins. Stir in the garlic and cook for 1 min more. Splash in the white wine and boil down. Add the barley, give it a stir and pour in the stock.

  • STEP 2

    Gently simmer for 45 mins, stirring occasionally, until all the stock has been absorbed and the barley is tender. Add a little extra stock during cooking if it evaporates too quickly. Turn off the heat and stir through the mascarpone, half the Parmesan and all the parsley, then season. Spoon into bowls and scatter with the remaining Parmesan.

Goes well with

Recipe from Good Food magazine, April 2013

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Overall rating

Rating: 4 out of 5.7 ratings
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