Barley Butternut Risotto

Name: Barley Butternut Risotto
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves: 4
Ingredients: 1 long red chilli, finely chopped, not deseeded; sea salt and freshly ground black pepper; 300 g /10½ oz/heaped 1⅓ cups pearl barley, rinsed; 200 ml /7 fl oz/scant 1 cup dry white wine or extra vegetable stock; 1 handful of fresh oregano or thyme sprigs; 1 bulb garlic, cloves separated but not peeled; 40 g /1½ oz butter; 4 tbsp olive oil; 800 ml /28 fl oz/scant 3½ cups hot Vegetable Stock, or ready-made; 1 large onion, finely chopped; 680 g /1 lb 8 oz butternut squash, peeled, deseeded and cut into large bite-sized pieces

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

Pearl barley is such an underrated grain and is enormously versatile, lending a creaminess and slightly chewy texture to chunky soups and stews, and substance to salads and pilaffs. It also makes an economical alternative to risotto rice. Go for pearl rather than pot barley, which takes much longer to cook.

Ingredients

680 g /1 lb 8 oz butternut squash, peeled, deseeded and cut into large bite-sized pieces

Side dish
Vegetarian

Method

Preheat the oven to 190°C/375°F/Gas 5. Toss the squash, garlic cloves and 3 sprigs of the fresh herbs in half the oil in a large roasting tin and roast for