Butternut, Barley and Parmesan Risotto |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Bring back barley! This ones for charlotte J! Ingredients:
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.
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