Ingredients
This risotto can also be cooked in a pressure cooker.
- 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
- 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.
- 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.
- 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.
- Drizzle over some evo and add some the sage leaves fried in evo.
- Serve with vegan cheese, freshly milled pepper and Maldon sea salt. Serve with rocket salad tossed in evo and cider vinegar.
This risotto can also be cooked in a pressure cooker.
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