Recipe

Butternut Squash And Barley Risotto Recipe

Add Step-by-Step Photos	Moonpig / All my dishes 1 year, 4 months ago This a twist on the normal italian risotto, instead of rice that seems to have sky rocketed in price, it uses barley! Prep:10m Cook:40m Servings:2	Moonpig
	cheap and simple

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Ingredients

350g Butternut Squash, peeled and cubed into bite size chunks

1 medium yellow onion, finely chopped

2 cloves garlic minced

200g Barley, rinsed and picked over

450ml chicken/vegetable stock

Splash dry white wine (optional)

2 tbsp fresh sage chopped ( 2 tsp dried) or 3 tbsp fresh rosemary chopped (2 tsp dried)

1 tbsp olive oil

50g fresh grated parmesan cheese

Half bag of spinach leaves, washed

Directions

Heat olive oil in heavy bottomed skillet. Add the onion and cook on a medium heat for 5-8minutes until translucent, not browned. Add the garlic, cubed squash and the splash of wine. Cover and cook on medium for a couple of minutes until you can no longer smell the alcohol.

Add the barley and stir well, cook for a couple of minutes. If the barley sticks add splash of stock. Then add the herbs and salt and pepper to taste. Add the remaining stock (yes all in one go!), bring to the boil and then reduce to a gentle simmer.

Cook for approx 30 minutes until all the liquid is absorbed and the barley is tender; Stir occasionally to prevent it sticking to the bottom of the pan.

NOTE: This is very filling and quite rich in flavour. So I sometimes serve half portions with some nice green beans or other summer Veg/green salad. It keeps in the refrigerator great in an air tight container or ziplock bag. It tastes great the next day cold or re-heated and so we take the leftovers for filling lunch at work.

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Comments

morninlite 1 year, 4 months ago said:
Good comfort food! Looks delicious!

turtle66 1 year, 4 months ago said:
The kind of food this Yank can get in to. Gr8t post :)

trigger 1 year, 4 months ago said:
I like the change from the classic Aborrio rice to barley. The addition of sage and spinach is quite nice too. High Five
Michael

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