Barley Risotto with Roasted Squash Recipe

Ingredients :

Serves 4-5

• 200g / 7oz / 1 cup pearl barley

• 1 butternut squash, peeled, seeded and cut into chunks

• 10ml / 2 tsp chopped fresh thyme

• 60ml / 4 tbsp olive oil

• 4 leeks, cut into fairly thick diagonal slices

• 2 garlic cloves, finely chopped

• 175g / 6oz chestnut mushrooms, sliced

• 2 carrots, coarsely grated

• about 120ml / 4 fl oz / ½ cup good-quality vegetable stock

• 30ml / 2 tbsp chopped fresh flat leaf parsley

• 50g / 2oz Pecorino cheese, grated or shaved

• 45ml / 3 tbsp pumpkin seeds, toasted, or chopped walnuts

• salt and freshly ground black pepper

Method :

1. Place the barley in a strainer and rinse thoroughly, then cook it in simmering water, keeping the pan part-covered, for 35-45 minutes, or until tender. Drain well. Preheat the oven to 200°C/400°F/Gas 6.

2. Place the squash in a roasting tin (pan) with half the chopped fresh thyme. Season with pepper and toss with half the oil. Roast, stirring once, for 30-35 minutes, until tender and beginning to brown.

3. Heat the remaining oil in a frying pan. Cook the leeks and garlic for 5 minutes.

4. Add the mushrooms and remaining chopped thyme to the pan, then cook until the liquid from the mushrooms evaporates and they begin to fry.

5. Stir in the grated carrots and cook for about 2 minutes, then add the pearl barley and most of the stock. Season well and part-cover the pan. Cook for a further 5 minutes. Pour in the remaining stock if the mixture seems dry.

6. Add the parsley and half the Pecorino cheese to the vegetables, then stir in the roasted squash. Season with salt and black pepper to taste and serve immediately, sprinkled with the toasted pumpkin seeds or chopped walnuts and the remaining Pecorino.

Nutritional Facts :

Per portion :

Energy  419kca1s/1768kJ

Protein   10.2g

Fat, total   14.5g

   saturated fat   3.9g

Carbohydrate   66.3g

   of which sugars   11g

Fiber   5.7g