BARLEY RISOTTO WITH BUTTERNUT AND SAGE

Barley instead of arborio rice, with mascarpone, makes a comforting, creamy risotto-style dish.

Serves 4–6 • Preparation: 15 minutes Cooking time: 30 minutes

• 30ml olive oil

• a knob of butter

• 12 sage leaves

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 250ml pearled barley, soaked for 15 minutes and rinsed

• 1L hot chicken stock

• 1 small butternut, sliced and roasted

• 45ml mascarpone

• 125ml grated Parmesan

• 125ml almonds, toasted

1 Heat the butter and oil and fry the sage leaves until crispy. Remove the leaves to use as a garnish later. Sauté the onion and garlic in the fragrant oil until soft and glossy. Stir in the barley and stir-fry until all the grains are coated with oil and start to toast.

2 Stir in 750ml of the stock and cook for about 20 minutes or until al dente. Stir regularly, but unlike arborio rice it is not necessary to stir constantly or to add the stock gradually.

3 Remove the garlic from the barley. Finely chop half of the butternut and mix into the barley with the last cup of stock.

Season to taste with salt and freshly ground black pepper and simmer for a further 5 minutes.

4 Spoon the aromatic barley into bowls and top each bowl with a spoonful of mascarpone, a sprinkling of cheese, crispy sage, roasted butternut and almonds.