Barley & Butternut Squash Risotto

Barley & Butternut Squash Risotto

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As comforting as they come, our Barley and Butternut Squash Risotto is a delicious dinner that always delivers. Add a spoonful of crème fraiche for a smooth, creamy finish and one of our Vegetable Stock Pots for mouth-watering richness.

  • Recipe serves4
  • Preparation Time25 min
  • Cooking Time60 min

Ingredients

  • 30g Gold from Flora
  • 1 onion, finely chopped
  • 1 small butternut squash, peeled and cut into small chunks
  • 2 garlic cloves, crushed
  • 100ml white wine (optional)
  • 300g pearl barley
  • 1 Knorr Vegetable Stock Pot, dissolved in 1.1 litre boiling water
  • 2 tbsp chopped thyme
  • 1 tbsp crème fraiche
  • 40g Parmesan cheese, grated
  • Black pepper, to taste

Method

  • Heat the Gold from Flora in a saucepan, add the onion and squash and cook gently for 5 minutes. Add the garlic and cook for a further minute.
  • Add the wine and stir until it has evaporated, then add the pearl barley.
  • Stir in the vegetable stock and 1 tbsp of the thyme. Bring to the boil then turn the heat down to simmer for 50 minutes to 1 hour, stirring from time to time.
  • If the stock is absorbed too quickly, add a little extra. When all the stock is absorbed and the barley is tender remove from the heat and stir in the crème fraiche, the remaining thyme and the Parmesan. Season to taste with black pepper and serve immediately.
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