Pearl Barley Risotto with Butternut Squash
I have a fridge full of butternut squash that I got at the end of the market season. It’s started to fade and I need to use it up. I came across this comforting risotto made with pearl barley and roasted butternut squash and peppers on www.channel4.com. I suspect it would be great as a side dish with Kerry’s Best Ever turkey breasts.
- 1 butternut squash, peeled and cut into 2cm chunks (approx 450g)
- 2 red peppers, cut into chunky pieces
- 2 Tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- leaves from 3 large, fresh thyme sprigs
- 2 cups pearl barley
- 1.5 litres stock, hot
- 3 Tbs fresh flatleaf parsley, chopped
- 4 small handfuls wild rocket (optional – they don’t sell it at my grocery store)
Interesting fact: “Wild rocket is an immensely popular herb today, because it adds a distinctive peppery flavour to fresh salad. But it’s also a medicinal herb: wild rocket stimulates the digestion, and is high in sulphur, which promotes healthy skin, hair and nails.” Jekka McVicar
- Preheat the oven to 400F. Put the squash and peppers in a small roasting pan, drizzle with 1 tablespoon of the oil, season and toss. Roast for 35 minutes (or until tender), turning halfway, then remove from the oven and set aside (or see yesterday’s recipe to roast squash the Jamie way).
- Meanwhile, heat the remaining oil in a medium pan over a medium-low heat. Add the onion, garlic and thyme leaves and cook gently, stirring occasionally, for 6-8 minutes (or until softened). Add the pearl barley and cook for 1 minute.
- Add a quarter of the stock to the pan and simmer, stirring occasionally, until all the stock has been absorbed. Add another quarter of the stock and continue in this way until all the stock is absorbed – it should take about 40 minutes for the barley to be tender but still al dente.
- Stir in the parsley followed by the squash and peppers. Season and spoon into warmed bowls. To serve, top with the rocket (if you can find it) along with cracked pepper and some Parmesan shavings. Serves 4.
Recommended wine pairing: go for a soft, ripe Mediterranean red such as a southern French Grenache or an Italian Nero d’Avola.
Note to self: I scramble fried ground turkey with the onion and garlic. Absolutely delicious!
