Butternut Squash & Red Pepper Pesto Pearl Barley Risotto –

Ingredients

• 1 white onion
• 3 garlic cloves (crushed)
• 1 butternut squash
• 2 tbsp extra virgin olive oil
• 1 tbsp dairy free butter
• 1/4 tsp dried sage
• 1.2L vegetable stock
• 350g dried pearl barley (rinsed)
• 2 red peppers
• 2 garlic cloves
• 40g dairy free parmesan or alternative
• 40ml extra virgin olive oil
• 40g pine nuts
• A handful of fresh basil
• 1/2 tsp smoked paprika
• 42oz vegetable stock
• 12oz dried pearl barley (rinsed)
• 1.4oz dairy free parmesan or alternative
• 1.4oz extra virgin olive oil
• 1.4oz pine nuts
• Step 1 Begin by preheating the oven to 180c and lining two baking trays with parchment paper.
• Step 2 Scatter the small butternut squash cubes onto one and the sliced red peppers onto the other. Drizzle both with oil and roast in the oven for 25 minutes.
• Step 3 Meanwhile in a large saucepan on a medium heat add the extra virgin olive oil along with the white onion and crushed garlic. Sauté for a few minutes until the onion begins to turn translucent.
• Step 4 Next add the dried sage, pearl barley and butter and combine.
• Step 5 Pour in the stock and leave to simmer for 25 minutes or so until the pearl barley has absorbed the stock and is cooked.
• Step 6 Whilst the risotto is cooking prepare the pesto by adding all of the ingredients including the roasted red peppers into the Ninja blender and blending until smooth. Empty into a bowl.
• Step 7 Rinse the blender and next add half of the butternut squash to it and blend again until smooth.
• Step 8 Pour into the risotto along with half of the pesto and stir until combined.
• Step 9 Finish by plating up and topping with the remaining butternut squash chunks, pesto dollops and fresh basil. Enjoy!