Butternut, Barley and Parmesan Risotto

Total Time
50mins
Prep 10 mins
Cook 40 mins

Bring back barley! This ones for charlotte J!

Ingredients Nutrition

Directions

  1. Heat a large wide pan and add butter and fennel seeds. Saute for 1 minute.
  2. Add squash and black pepper. Saute for 2 minutes Stirring often.
  3. Remove squash with a slotted spoon and set aside. Add leek, onions, bay leaves and garlic. Saute until onions begin to caramelise.
  4. Add barley to pan and stir for 1 minute. Return squash and add the salt.
  5. Mix well and add 1 litre of the stock. Stir while bringing to the boil, cover and simmer for 10 minutes.
  6. Continue adding 1/2 cups of the hot stock at 4 min intervals. When all stock has been added, stir in the cheese and serve.

Reviews

(1)
Most Helpful

Loved it! Had to substitute spelt for barley (I put a lid on the risotto after adding the last 1 1/2 cups to make sure it soaked in) and had to substitute white pepper for the leeks. Also served it with asparagus with a lemon/mustard dressing: the dressing mixed in a bit with the risotto, making it even yummier. Am very excited to try more variations.

saltpeter2091 November 12, 2006

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