Description
This speedy butternut squash barley ‘risotto’ is a comforting and nutritious twist on the classic Italian dish, using canned barley and fresh seasonal ingredients like squash, spinach, and fragrant sage. Ready in under 30 minutes, it delivers a creamy texture and warm spices such as mace and nutmeg, topped with parmesan or a vegetarian alternative for a satisfying finish.
Ingredients
Scale
Base Ingredients
- 2 tsp olive oil
- 1 large shallot or small onion, finely chopped
- 300g butternut squash or pumpkin, cut into 1cm cubes
- 2 garlic cloves, crushed
- Small handful of sage leaves, finely chopped
- ½ tsp ground mace or a good grating of nutmeg
Greens and Grains
- 160g spinach leaves
- 2 x 400g cans barley in water, drained
Liquids and Finishing Touches
- 300ml hot vegetable stock
- 40g parmesan or vegetarian alternative, finely grated
Instructions
- Sauté Shallots: Heat 2 teaspoons of olive oil in a deep frying pan over medium heat. Add the finely chopped shallot with a pinch of salt and fry gently for about 5 minutes until soft and translucent.
- Cook Squash Mixture: Add the cubed butternut squash, crushed garlic, chopped sage, and ground mace or nutmeg. Fry while stirring continuously for 6 to 8 minutes until the squash begins to soften and the garlic becomes fragrant.
- Add Spinach and Barley: Stir in the fresh spinach leaves and drained canned barley along with some seasoning. Pour in the hot vegetable stock and bring the mixture to a gentle simmer.
- Simmer and Thicken: Let the mixture simmer for 4 to 5 minutes, allowing the spinach to wilt and the flavors to meld. If the risotto looks too thick, add a splash more stock or water to reach your desired consistency.
- Finish with Cheese and Seasoning: Taste the risotto and adjust seasoning if needed, adding more mace or nutmeg for warmth. Stir in most of the grated parmesan cheese to create a creamy texture. Serve topped with the remaining parmesan and freshly ground black pepper.
Notes
- If using dried pearl barley instead of canned, cook 200g in boiling salted water for 50 minutes to 1 hour until tender with slight firmness, then drain and rinse before adding to the recipe.
- You can speed up dried barley cooking by using a pressure cooker, cooking it for 10-15 minutes.
- This recipe is versatile—use pumpkin or butternut squash depending on availability.
- For a vegetarian option, substitute parmesan with a suitable vegetarian cheese.
- Add extra vegetable stock or water if the risotto becomes too thick during simmering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired
Keywords: butternut squash risotto, barley risotto, vegetarian risotto, quick risotto, healthy risotto, sage and squash, creamy barley dish
