Recipe courtesy of QVC Home Styling team
Pearl barley and roasted butternut squash risotto
Ingredients:
1 x large butternut squash, peeled, deseeded and cut into cubes
1 x tsp ground cumin
¼ tsp cayenne pepper
¼ tsp paprika
½ tsp cinnamon
3 x tbsp rapeseed oil
1 onion, finely chopped
2 x tsp minced garlic
1½ litres vegetable stock
300g pearl barley, rinsed
Salt and pepper
Method:
Preheat the oven to 200C fan /220C electric or Gas Mark 7
In a bowl, add the cubed butternut squash, 1 tablespoon of the rapeseed oil, cumin, cayenne pepper, paprika and cinnamon and mix well so all the butternut squash is coated in the spices and oil
Place the spiced squash on a baking tray and roast in the oven for 15 - 20 minutes or until tender
In a saucepan, heat the remaining 2 tablespoons of the rapeseed oil and add the onion and garlic
Cook for 5 - 7 minutes or until it is translucent but not coloured
Add the rinsed pearl barley and stir for a minute or so to coat the barley in the garlicky oil
Add the vegetable stock a little at a time, making sure to stir well, once the stock has been absorbed, add a little more stock, continue with this until all the stock has been used and the pearl barley is tender and cooked
Once the pearl barley is ready, stir through the roasted butternut squash and serve
- Prep time: 40 - 60mins
- Serves: 4 -6
- Level of difficulty: Easy