Barley Butternut Risotto

Preparation info
  • Serves:


    • Difficulty


    • 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.


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


  1. 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