Squash Pearl Barley Risotto

Using pearl barley means this is a much easier version of a risotto – the starch in the pearl barley behaves differently to normal risotto rice and doesn’t become gloopy. It also requires much less stirring than usual making it an easy midweek recipe. If you don’t have any wine, just skip that step. Click on this link for the recipe video.

SERVES 2

2tbsp olive oil, plus extra for the sage

1 small squash, I used acorn, but you can use Butternut or Delica

15g butter

1 onion, finely chopped

2 garlic cloves, crushed

150g pearl barley

1 small glass white wine (125ml)

1litre hot vegetable stock

25g Parmesan/vegetarian hard cheese, finely grated, plus extra to serve

Handful sage leaves, optional

1 Heat the oven or your airfryer to 180°C fan. Cut the squash into half-moons, (discarding the seeds), then toss with 1tbsp oil and some seasoning. Transfer to a tray and roast in the oven for 30min or the basket of the airfryer for 20min.

2 Meanwhile, heat the remaining 1tbsp oil and the butter in a large shallow frying pan. Add the onion and cook for 5min until slightly softened. Stir through the garlic and cook for 1min until fragrant.

3 Stir through the pearl barley and cook for 2min until its slightly toasty. Then pour in the wine and cook for a few min until nearly evaporated. Add in 3/4 the vegetable stock and stir to combine. Bring to the boil, then reduce to a simmer, stirring occasionally until the barley is tender.

4 Meanwhile, once the squash is cooked, set aside some for topping the risotto, removing the skin from the rest. Transfer the flesh to a blender/nutribullet with the remaining stock (1/4).  

5 Stir through the blended squash and most of the parmesan and bubble until absorbed.

6 If making crispy sage, toss the leaves with a little oil and add to the airfryer for 2min or in a single layer on a tray in the oven for 5min.

7 To serve, divide the risotto between 2 bowls, top with the squash moons, the crispy sage and some extra cheese.