Butternut Squash & Pearl Barley Risotto

Butternut Squash & Pearl Barley Risotto

Chef Nicci Gurr from Home Gurr'own uses produce from her own smallholding to create wholesome, tasty recipes ideal for the back to school rush

  • Serves 4-6
  • 250g bacon smoked
  • 350g butternut squash diced
  • 2 medium onions finely diced
  • 300g pearl barley
  • 1 litre vegetable stock
  • 2 garlic cloves, finely chopped
  • chopped parsley
  • a few gratings of nutmeg
  • salt and pepper
  • 20g butter
  • 2 dessertspoon rapeseed oil or olive oil
  • 50g Parmesan, or hard goat's cheese, grated, plus extra to serve
  1. Heat the butter and oil in a large saucepan over a medium-low heat. Add the onions and sweat gently, stirring, for about 10 minutes, until soft.
  2. Add the garlic, bacon and squash and stir for a couple of minutes.
  3. Add the pearl barley to the pan and stir. Make sure all the barley grains are well coated with butter and oil.
  4. Add the stock and stir occasionally. It should take about 35 minutes for the pearl barley to cook to a tender texture with a hint of bite still in the grains. By this time the squash should be completely tender too.
  5. Stir in the chopped parsley and grated cheese. Add salt, plenty of black pepper and a few gratings of nutmeg.
  6. Top with more grated cheese and serve.
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  • pictures David Merewether