Winter Pearl Barley and Butternut Squash Risotto
This vegetarian risotto uses hearty pearl barley to make a filling dish fit for a winter supper.
Nutrition Facts
432.47 kcalCalories
10.03 gProtein
85.16 gCarbs
8.31 gFat
Ingredients
Instructions
Heat the oil in a large saucepan.
Fry off the diced onion and butternut squash for 10 mins until the onion is translucent and the butternut squash has begun to soften.
Add the crushed garlic, cherry tomatoes and mushrooms, then cook gently for 5 more minutes.
Once the mushrooms and other vegetables have cooked through, add the pearl barley to the pan and cook on a high heat for 2-3 minutes.
Add a ladle of stock along with the bay leaf and stir. Let this bubble away until the pearl barley has absorbed it.
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