Healthy autumn recipe for 4 people, takes only 55 mins; recipe has butter, onion, butternut squash, garlic clove, white wine, pearl barley, vegetable stock, mascarpone, parmesan and parsley.
Creamy barley & squash risotto
Course: Healthy autumn
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves, crushed
- Parmesan: 50g parmesan (or vegetarian alternative), grated
- Onion: 1 onion, finely chopped
- Vegetable Stock: 1.2l hot vegetable stock
- Parsley: large handful parsley, chopped
- Butter: 1 tbsp butter
- Butternut Squash: 1 small butternut squash (600-700g), peeled and diced into small chunks
- White Wine: small glass of white wine
- Mascarpone: 1 tbsp mascarpone
- Pearl Barley: 400g pearl barley
Directions
- 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.
