Name: Creamy barley & squash risotto
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp butter; 1 onion finely chopped; 1 small butternut squash (600-700g), peeled and diced into small chunks; 2 garlic cloves crushed; small glass of white wine; 400g pearl barley; 1.2l hot vegetable stock; 1 tbsp mascarpone; 50g parmesan (or vegetarian alternative), grated; large handful parsley chopped

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Creamy barley & squash risotto

Creamy barley & squash risotto

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 55 mins

A star rating of 3.8 out of 5.10 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp butter
1 onion

finely chopped
1 small butternut squash

(600-700g), peeled and diced into small chunks
2 garlic cloves

crushed
small glass of white wine
400g pearl barley
1.2l hot vegetable stock
1 tbsp mascarpone
50g parmesan

(or vegetarian alternative), grated
large handful parsley

chopped

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Nutrition: per serving

kcal586
fat11g
saturates6g
carbs93g
sugars10g
fibre6g
protein24g
salt1.1g

low

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.

Recipe from Good Food magazine, April 2013

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A star rating of 3.8 out of 5.10 ratings

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