Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, roast butternut with barley risotto. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Are you looking for a cheap recipe to feed a group of friends? Then we have the perfect dish. In this episode - as part of her Tasty Tenner series - Tess.
Roast Butternut with Barley Risotto is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Roast Butternut with Barley Risotto is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have roast butternut with barley risotto using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Roast Butternut with Barley Risotto:
- Prepare 1 large Butternut
- Take 1 Tablespoon Olive oil
- Prepare 1 teaspoon Salt
- Get 1 teaspoon Sugar
- Prepare 1 Cup Barley
- Make ready 1 Stock Cube
- Make ready 1 Onion
- Get 1 Clove garlic
- Get 1 tablespoon Canola oil
- Take 1/2 cup White Wine
- Prepare Pinch Salt
- Take Pinch pepper
This is designed to be a low cost recipe. Add the remaining butter to the pan and stir through. Serve the risotto garnished with the remaining sage. Like mom always said: Eat your greens!
Steps to make Roast Butternut with Barley Risotto:
- Cube Butternut but leave the skin on. Put in Roasting Tin with Olive Oil, Salt and Pepper. Bake at 200 Degrees Celsius for 45 to 60 min.
- Meanwhile, fry the chopped onion and garlic in the canola oil until translucent. Add the barley and then deglaze the pan with the wine. Add the stock cube and 500 ml of water and reduce heat so that the barley is simmering — Cook for 45-60 min.
- Serve
Chef Jo gives you the lowdown on super-nutritious leafy green vegetables and how to use them in your cooking. I haven't had barley for years, so when it winked at me amongst bags of colourful beans I grabbed it and navigated straight back to the veggie aisle to pick something to cook it with. Chewy, al dente pasta like puffed up barley grains taste so much better than a regular risotto rice! Typically, risottos are made of refined rice known as Aborio. By using barley instead, you get tons of heart healthy benefits!
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