Butternut, Barley and Parmesan Risotto

PinkCherryBlossom's Note:

Bring back barley! This ones for charlotte J!

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 100 g butter
• 2 teaspoons fennel seeds
• 400 g butternut squash, peeled and diced
• 1 leek, sliced and washed
• 2 red onions, sliced
• 2 bay leaves
• 6 garlic cloves, chopped
• 300 g barley
• 2 liters hot vegetable stock
• 150 g grated parmesan cheese, castelli for veggie version
• 1/2 teaspoon black pepper
• 1 teaspoon flaked sea salt

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

[Chef #382745]

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.