Barley, Mushroom & Butternut Risotto
INGREDIENTS (Serves 4)
◆ 2tbsp olive oil
◆ 200g pearl barley
◆ 150ml dry white wine
◆ 1 litre vegetable stock
◆ 300g butternut squash, cut
into small cubes
◆ 6 spring onions, trimmed
and chopped
◆ 150g mushrooms, sliced
◆ ½tsp cumin seeds
◆ 1tbsp chopped fresh parsley,
plus sprigs to garnish
1
Heat the olive oil in a large, deep fr ying pan or flameproof casserole. Add the pearl barley and cook, stirring, over a low heat for 1-2min. Pour in the wine and let it bubble up. Cook gently until the wine has been absorbed. 2
Pour the stock into the pan and add the butternut squash and spring onions. Cook over a low heat, partially covered, until the barley is tender (about 30min), stirring occasionally. 3
Stir in the mushrooms, cumin seeds and parsley. Cook for another 4-5min, adding extra stock if needed. Serve, garnished with parsley sprigs.
Cook’s tip: Make a regular risotto by using arborio rice instead of barley.