Butternut, Barley and Parmesan Risotto

"Bring back barley! This ones for charlotte J!"
 
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Ready In:
50mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Heat a large wide pan and add butter and fennel seeds. Saute for 1 minute.
  • Add squash and black pepper. Saute for 2 minutes Stirring often.
  • Remove squash with a slotted spoon and set aside. Add leek, onions, bay leaves and garlic. Saute until onions begin to caramelise.
  • Add barley to pan and stir for 1 minute. Return squash and add the salt.
  • Mix well and add 1 litre of the stock. Stir while bringing to the boil, cover and simmer for 10 minutes.
  • Continue adding 1/2 cups of the hot stock at 4 min intervals. When all stock has been added, stir in the cheese and serve.

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Reviews

  1. Loved it! Had to substitute spelt for barley (I put a lid on the risotto after adding the last 1 1/2 cups to make sure it soaked in) and had to substitute white pepper for the leeks. Also served it with asparagus with a lemon/mustard dressing: the dressing mixed in a bit with the risotto, making it even yummier. Am very excited to try more variations.
     
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Tweaks

  1. Loved it! Had to substitute spelt for barley (I put a lid on the risotto after adding the last 1 1/2 cups to make sure it soaked in) and had to substitute white pepper for the leeks. Also served it with asparagus with a lemon/mustard dressing: the dressing mixed in a bit with the risotto, making it even yummier. Am very excited to try more variations.
     

RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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