PEARL BARLEY RISOTTO
This recipe came from last month’s Delicious magazine and is very tasty and extremely filling. An easy, warming and low fat supper on a cold winter’s night. PEARL BARLEY RISOTTO Ingredients 450g...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at restless.co.uk.
Cooking tools:
- Oven
- Stove
- Roasting pan
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
- Mixing bowl
Ingredients
- 450g peeled butternut squash, cut into 2cm chunks
- 2 red peppers, halved, deseeded and cut into chunky pieces
- 2 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- Leaves from 3 large, fresh thyme sprigs
- 350g pearl barley
- 1 1/2 litres vegetable stock, hot
- 3 tbsp chopped fresh flatleaf parsley
- 4 small handfuls wild rocket
- Vegetarian Parmesan shavings, to serve
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