recipes
Creamy barley and squash risotto
Ingredients
- 1 tbsp butter substitute (Flora cuisine)
- 1 chopped onion (Emborg)
- 1 small butternut squash approx 600-700g (peeled and diced)
- 2 tsp minced garlic (Tiger Tiger)
- Small glass of white wine
- 400g pearl barley
- 1.2ltrs hot vegetable stock (Knorr stock pot)
- 1 cup frozen peas (Emborg)
- 2 tbsp single cream (Elmlea)
- 50g grated Parmesan (Zanetti)
- large handful chopped parsley
Method
Heat the butter substitute 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 minutes. Stir in the garlic paste and peas and cook for 1 minute more, splash in the wine and boil down. Add the barley, give it a stir and pour in the stock. Gently simmer for 45 minutes, stirring occasionally, until 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 cream, half the Parmesan and all the parsley, then season. Spoon into bowls and scatter over the remaining Parmesan.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.