Roasted squash, pancetta & chestnut risotto

Roasted squash, pancetta & chestnut risotto

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(1 ratings)

Prep: 5 mins Cook: 45 mins

Easy

Serves 3 - 4

Upping the veg and swapping rice for pearl barley makes a hearty winter warmer that's full of flavour and healthy too. Scatter with Parmesan and enjoy!

Nutrition and extra info

  • Healthy

Nutrition: per serving (4)

  • kcal418
  • fat13g
  • saturates3g
  • carbs62g
  • sugars7g
  • fibre4g
  • protein11g
  • salt0.7g
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Ingredients

  • 1 large butternut squash (about 1½ kg), peeled, ends trimmed, cut in half widthways and spiralized into thin noodles
  • 1 ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp chilli flakes
  • 100g cooked chestnuts, quartered
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • ½ small pack sage, leaves picked
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 8 slices pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 2 banana shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 200g pearl barley
  • 850ml low-sodium vegetable stock (we used bouillon)
  • parmesan, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet. Return to the oven for 8–10 mins until the pancetta and sage are crisp. Remove from the oven and set aside. When cool, tear the pancetta and sage leaves into pieces.

  2. Heat the remaining oil in a sauté pan over a low heat. Add the shallots and cook for 8 mins until softened but not coloured. Add the garlic and cook for 1 min. Tip in the pearl barley, toast for a minute, then pour in the stock.

  3. Working in small amounts, add the stock to the pan and cook, stirring over a medium heat until all the liquid is absorbed by the barley – about 20 mins. When there is only a little liquid left, stir in the roasted ingredients to warm through. Season to taste. Serve with Parmesan.

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Comments, questions and tips

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mmlabbd
3rd Mar, 2017
The idea that the Pearl Barley will be cooked in 20 mins is cloud cuckoo land. 40 mins later and we're getting there. If the recipe wanted pre-cooked barley it should state that.
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