CREAMY BARLEY & SQUASH RISOTTO

Creamy barley & squash risotto image

Barley is cheaper and lighter than Italian risotto rice, you can add all the liquid at once and it's really hard to overcook

Provided by Barney Desmazery

Time 1h5m

Number Of Ingredients 10

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Ingredients

1 tbsp butter
1 onion , finely chopped
1 small butternut squash (600-700g), peeled and diced into small chunks
2 garlic cloves , crushed
small glass of white wine
400g pearl barley
1.2l hot vegetable stock
1 tbsp mascarpone
50g parmesan (or vegetarian alternative), grated
large handful parsley , chopped

Steps:

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.

Nutrition Facts : Calories 586 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium