Pearl Barley, Butternut Squash and Sage Risotto

A low-cost, vegetarian risotto using pearl barley and butternut squash, flavoured with fresh sage and vegetable stock.

Vegetarian Healthy Dinner Budget-Friendly Grains

Estimated Nutrition

Calories

485.1

kcal / serving

1940.4 kcal total

Carbs

76.2g

per serving

304.8 g total

Fat

16.3g

per serving

65.2 g total

Protein

8.7g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For frying vegetables

Butter

For toasting barley

Butter

For finishing the dish

GrainsCereals

250

Pearl Barley

Rinsed

Liquids

Vegetable Stock

Made from a stock cube

NutsSeeds

cloves

Garlic

Finely chopped

sprigs

Sage

Leaves picked and finely sliced

Salt

To taste

Black Pepper

To taste

Vegetables

piece

Onion

Finely chopped

800

Butternut Squash

Peeled, seeds removed, diced

Method

Heat 25g of butter in a large saucepan and fry the onion and squash with salt for 10 minutes.

Add the garlic and cook for 2 minutes until aromatic.

Warm the stock and half the sage in a separate pan.

Add 25g of butter and the pearl barley to the vegetables and cook for 2-3 minutes on high heat.

Lower heat and gradually add stock a ladleful at a time, stirring until absorbed and barley is tender.

Season to taste and stir in the remaining 25g of butter.

Garnish with the remaining sage and serve.