Pearl barley risotto recipe
Pearl barley, butternut squash and sage risotto Pearl barley risottos are much cheaper than traditional risottos and have a pleasing nutty flavour that works wonderfully with the butternut squash and sage in this recipe. This is designed to be a low cost recipe. 75g/2½oz butter 1 onion, finely chopped800g-1kg/1lb 12oz-2lb 4oz butternut squash, peeled, seeds removed, diced 2 garlic cloves, finely chopped 1 litre/1¾ pint vegetable stock (made from a stock cube) 250g/9oz pearl barley, rinsed2 sprigs sage, leaves picked and finely sliced salt and black pepper 75g/2½oz butter 1 onion, finely chopped 800g-1kg/1lb 12oz-2lb 4oz butternut squash, peeled, seeds removed, diced 2 garlic cloves, finely chopped 1 litre/1¾ pint vegetable stock (made from a stock cube) 250g/9oz pearl barley, rinsed 2 sprigs sage, leaves picked and finely sliced salt and black pepper Method Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic.In a separate pan, warm the stock and half of the sage leaves. Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes).Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through. Serve the risotto garnished with the remaining sage. Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic. Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic. In a separate pan, warm the stock and half of the sage leaves. In a separate pan, warm the stock and half of the sage leaves. Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes). Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes). Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through. Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through. Serve the risotto garnished with the remaining sage. Serve the risotto garnished with the remaining sage. Recipe tips In September 2023 this recipe was costed at £3.57 when checking prices at one supermarket (the other shops we take prices from didn't have fresh sage in stock). This recipe is designed to be made in conjunction with a low-cost store-cupboard.