By Barney Desmazery
Barley is inexpensive and lighter than Italian risotto rice, you can upload all of the liquid immediately and it's sincerely difficult to overcook
Ingredients :
1 tbsp butter
1 onion, finely chopped
1 small butternut squash (600-700g), peeled and diced into small chunks
2 garlic cloves, crushed
small glass of white wine
400g pearl barley
1.2l hot vegetable stock
1 tbsp mascarpone
50g parmesan (or vegetarian alternative), grated
large handful parsley, chopped
Method
Warmth the butter in a huge shallow saucepan. upload the onion and squash, and prepare dinner very gently, stirring from time to time, until the onion is smooth and the squash is beginning to soften, about 10 minutes. Stir within the garlic and prepare dinner for 1 min extra. Splash in the white wine and boil down. add the barley, give it a stir and pour within the inventory.
Lightly simmer for forty five mins, stirring every so often, till all of the stock has been absorbed and the barley is smooth. Upload a touch extra inventory at some stage in cooking if it evaporates too speedy. turn off the heat and stir thru the mascarpone, half of the Parmesan and all of the parsley, then season. Spoon into bowls and scatter with the final Parmesan.
Recipe from Good Food magazine
Barley is inexpensive and lighter than Italian risotto rice, you can upload all of the liquid immediately and it's sincerely difficult to overcook
Ingredients :
1 tbsp butter
1 onion, finely chopped
1 small butternut squash (600-700g), peeled and diced into small chunks
2 garlic cloves, crushed
small glass of white wine
400g pearl barley
1.2l hot vegetable stock
1 tbsp mascarpone
50g parmesan (or vegetarian alternative), grated
large handful parsley, chopped
Method
Warmth the butter in a huge shallow saucepan. upload the onion and squash, and prepare dinner very gently, stirring from time to time, until the onion is smooth and the squash is beginning to soften, about 10 minutes. Stir within the garlic and prepare dinner for 1 min extra. Splash in the white wine and boil down. add the barley, give it a stir and pour within the inventory.
Lightly simmer for forty five mins, stirring every so often, till all of the stock has been absorbed and the barley is smooth. Upload a touch extra inventory at some stage in cooking if it evaporates too speedy. turn off the heat and stir thru the mascarpone, half of the Parmesan and all of the parsley, then season. Spoon into bowls and scatter with the final Parmesan.
Recipe from Good Food magazine