ROASTED SQUASH, PANCETTA & CHESTNUT RISOTTO

Roasted squash, pancetta & chestnut risotto image

Upping the veg and swapping rice for pearl barley makes a hearty winter warmer that's full of flavour and healthy too. Scatter with Parmesan and enjoy!

Provided by Sophie Godwin - Cookery writer

Time 50m

Number Of Ingredients 11

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Ingredients

1 large butternut squash (about 1.5kg), peeled, ends trimmed, cut in half widthways and spiralized into thin noodles
1 ½ tbsp olive oil
1 tsp chilli flakes
100g cooked chestnuts , quartered
½ small pack sage , leaves picked
8 slices pancetta
2 banana shallots , finely chopped
2 garlic cloves , finely chopped
200g pearl barley
850ml low-sodium vegetable stock (we used bouillon)
parmesan , to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet. Return to the oven for 8-10 mins until the pancetta and sage are crisp. Remove from the oven and set aside. When cool, tear the pancetta and sage leaves into pieces.
Heat the remaining oil in a sauté pan over a low heat. Add the shallots and cook for 8 mins until softened but not coloured. Add the garlic and cook for 1 min. Tip in the pearl barley, toast for a minute, then pour in the stock.
Working in small amounts, add the stock to the pan and cook, stirring over a medium heat until all the liquid is absorbed by the barley - about 20 mins. When there is only a little liquid left, stir in the roasted ingredients to warm through. Season to taste. Serve with Parmesan.

Nutrition Facts : Calories 418 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium