Recipe: Butternut squash and Barley Risotto


350g butternut squash, peeled and cubed into bite size chunks

1 medium yellow onion, finely chopped

2 cloves garlic minced

200g barley, rinsed and picked over

450ml chicken or vegetable stock

Splash dry white wine (optional)

2 tbsp fresh sage chopped (2 tsp dried)

1 tbsp olive oil

Method%u2028 Prep: 10min  ›  Cook: 45min  ›  Ready in: 55min 

Heat olive oil in heavy bottomed pan. Add the onion and cook on a medium heat for 5-8 minutes until translucent, not browned. Add the garlic, cubed squash and the splash of wine. Cover and cook on medium for a couple of minutes until you can no longer smell the alcohol.

Add the barley and stir well, cook for a couple of minutes. If the barley sticks add splash of stock. Then add the herbs and salt and pepper to taste. Add the remaining stock (yes all in one go!), bring to the boil and then reduce to a gentle simmer.

Cook for approx 30 minutes until all the liquid is absorbed and the barley is tender; Stir occasionally to prevent it sticking to the bottom of the pan.

Instead of the sage, you can user 3 tbsp. fresh chopped rosemary (2 tsp dried).

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