Pearl Barley, Butternut Squash And Sage Risotto
Warm up with a comforting bowl of Butternut Squash and Pearl Barley Risotto. This hearty dish combines the sweetness of roasted squash with the nuttiness of pearl barley, all simmered in a flavorful vegetable stock. The aromatic sage adds a touch of earthiness to this delicious and satisfying meal. Enjoy a cozy night in with this nourishing risotto that is sure to warm you up from the inside out.
— Constant Cookbook
Ingredients
- 75g/2½oz butter
- 1 onion
- 800g-1kg/1lb 12oz-2lb 4oz butternut squash
- 2 garlic
- 1 litre/1¾ pint vegetable stock
- 250g/9oz pearl barley
- 2 sprigs sage
- and saltblack pepper
Instructions
- Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic.
- In a separate pan, warm the stock and half of the sage leaves.
- Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes).
- Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through.
- Serve the risotto garnished with the remaining sage.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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