Pearl Barley and Butternut Squash Risotto
A community recipe by ShyvasNot tested or verified by Nigella.com
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Fry chopped shallots (onion) in evo over gentle heat, add squash, garlic. Fry until slightly coloured. Remove. Add some more evo and gently toast the barley for a few minutes, add a splash of wine. Add the shallots and squash. Pour in a 1/3 of the (hot)stock(or water) and stir over a medium heat for 5 mins. Add the remaining stock, season, and cook for 30 mins. Taste the barley, if it needs further cooking, just add more stock and cook until it is tender but not too mushy. It may need around 40 mins. Add some parmesan, stir. Drizzle over some evo and add some the sage leaves fried in evo. Serve with parmesan, freshly milled pepper and Maldon sea salt. Serve with rocket salad tossed in evo and cider vinegar.
Fry chopped shallots (onion) in evo over gentle heat, add squash, garlic. Fry until slightly coloured. Remove. Add some more evo and gently toast the barley for a few minutes, add a splash of wine. Add the shallots and squash. Pour in a 1/3 of the (hot)stock(or water) and stir over a medium heat for 5 mins. Add the remaining stock, season, and cook for 30 mins. Taste the barley, if it needs further cooking, just add more stock and cook until it is tender but not too mushy. It may need around 40 mins. Add some parmesan, stir. Drizzle over some evo and add some the sage leaves fried in evo. Serve with parmesan, freshly milled pepper and Maldon sea salt. Serve with rocket salad tossed in evo and cider vinegar.
Introduction
A low GI index recipe that has a wonderful nutty taste and is quite different to the traditional rice risotto.
A low GI index recipe that has a wonderful nutty taste and is quite different to the traditional rice risotto.
Ingredients
Serves: 4
Metric
Cups
- 200 grams pearl barley
- 200 grams butternut squash (chopped)
- 3 shallots (or 1 onion)
- ½ clove garlic (pink)
- 450 millilitres vegetable stock (approximately, or very hot water)
- salt
- pepper
- extra virgin olive oil
- 6 sage leaves (cut into chiffonade)
- Parmesan cheese
- 1 splash of white wine
- 7 ounces pearl barley
- 7 ounces butternut squash (chopped)
- 3 shallots (or 1 onion)
- ½ clove garlic (pink)
- 16 fluid ounces vegetable broth (approximately, or very hot water)
- salt
- pepper
- extra virgin olive oil
- 6 sage leaves (cut into chiffonade)
- Parmesan cheese
- 1 splash of white wine
Method
Pearl Barley and Butternut Squash Risotto is a community recipe submitted by Shyvas and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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