Vegan Butternut Squash & Pearl Barley Risotto

shyvas

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Location
Somewhere in the South
Lifestyle
  1. Other
Ingredients

  • 200 g pearl barley
  • 200 g chopped butternut squash
  • 3 shallots or 1 onion
  • 1/2 clove pink garlic
  • a few chopped mushrooms (optional)
  • 450 ml(approx) vegetable stock,Marmite or water (very hot )
  • 2 bay leaves
  • salt,
  • pepper,
  • evo
  • 6 sage leaves cut into chiffonade
  • Vegan cheese to serve (optional)
  • splash of white wine or Vermouth
Fry chopped shallots (onion) in evo over gentle heat, add squash, garlic. Fry until slightly coloured. Remove.
  1. Add some more evo and gently toast the barley for a few minutes, add a splash of wine or Vermouth. Add the shallots,mushrooms and squash.
  2. Pour in a 1/3 of the (hot)stock(or water) and stir over a medium heat for 5 mins. Add the remaining stock, bay leaves, season to taste, and cook for 30 mins.
  3. Taste the barley, if it needs further cooking, just add more stock and cook until it is tender but not too mushy. It may need around 40 mins.
  4. Drizzle over some evo and add some the sage leaves fried in evo.
  5. Serve with vegan cheese, freshly milled pepper and Maldon sea salt. Serve with rocket salad tossed in evo and cider vinegar.
Tip : You can add other vegetables e.g. dried mushrooms,button mushrooms.
This risotto can also be cooked in a pressure cooker.
 
Last edited:
Sounds like something for my Thanksgiving menu!