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Pearl Barley and Butternut Squash Risotto

A community recipe by

Not tested or verified by Nigella.com

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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 ounce 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.

  • 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.
  • Tell us what you think