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Pearl Barley Risotto
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Winter Pearl Barley and Butternut Squash Risotto

This vegetarian risotto uses hearty pearl barley to make a filling dish fit for a winter supper.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: British
Diet: Vegetarian
Keyword: butternut squash, chestnut mushrooms, creme fraiche, garlic, pearl barley, red pepper, rocket, sage, vegetable stock, white onion
Servings: 2 people
Calories: 432.47kcal
Author: Emma

Ingredients

  • 1 tbsp oil
  • 1 white onion diced
  • 400 grams butternut squash peeled, seeds removed and cubed
  • 1 handful chestnut mushrooms sliced
  • 1 red pepper sliced
  • 1 clove garlic crushed
  • 500 ml vegetable stock
  • 125 grams pearl barley
  • 2 tbsp creme fraiche
  • 1 sprig sage leaves only
  • Salt and pepper to season
  • 2 handfuls rocket to serve

Instructions

  • Heat the oil in a large saucepan.
  • Fry off the diced onion and butternut squash for 10 mins until the onion is translucent and the butternut squash has begun to soften.
  • Add the crushed garlic, cherry tomatoes and mushrooms, then cook gently for 5 more minutes.
  • Once the mushrooms and other vegetables have cooked through, add the pearl barley to the pan and cook on a high heat for 2-3 minutes.
  • Add a ladle of stock along with the bay leaf and stir. Let this bubble away until the pearl barley has absorbed it.
  • Keep adding the stock a little at a time until the pearl barley is tender and the vegetables have cooked.
  • Remove the bay leaf and stir in the creme fraiche. Let this cook for a final few minutes until the dish is piping hot.
  • Season with the salt and pepper before serving on a bed of rocket.

Nutrition

Calories: 432.47kcal | Carbohydrates: 85.16g | Protein: 10.03g | Fat: 8.31g | Saturated Fat: 0.77g | Trans Fat: 0.03g | Sodium: 1023.9mg | Potassium: 1167.76mg | Fiber: 16.3g | Sugar: 12.29g | Vitamin A: 24145.03IU | Vitamin C: 125.52mg | Calcium: 167.08mg | Iron: 3.67mg