Creamy Barley & Squash Risotto
This hearty barley risotto is a comforting and flavorful dish that combines the nutty taste of pearl barley with the sweetness of butternut squash. Cooked in a creamy white wine sauce and finished off with a touch of mascarpone and Parmesan, this dish is a satisfying meal that's perfect for cozy nights at home.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
55M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 586 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 93 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 1.1 milligram of sodium
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