Butternut Squash Barley Risotto

Easy Italian Vegetarian Recipe - and Great Halloween Supper Dish

© Rebecca Ford

Sep 20, 2009

This recipe for butternut squash barley risotto comes from Maria Elia’s new cookery book The Modern Vegetarian (pub. Kyle Cathie £16.99) and appears here with permission. One of the best things about this dish is the stock; there is so much flavour in the squash skins, and although most people discard them, they do make a marvellous stock. Whenever you use a squash, suggests Maria Elia, make a stock and store it in the freezer – it’s so much tastier than a cube.

Butternut Squash Barley Risotto - Recipe

Ingredients – Serves 4

For the butternut squash stock

• 2 tablespoons of olive oil
• 1 Spanish onion
• 1 large butternut squash (you use the peelings for the stock)
• 1 bay leaf
• 1 cinnamon stick
• 1 carrot
• 3 garlic cloves

For the risotto

• 1 peeled butternut squash from above (you use the flesh for the risotto)
• 50ml olive oil
• salt and pepper
• pinch of nutmeg
• 2 shallots, peeled and finely diced
• 1 teaspoon ground cumin
• 400g pearl barley
• 100ml dry white wine
• 1 litre hot squash stock (approximately)
• juice and finely gated zest of 1 lemon
• 60g fresh Parmesan cheese, finely grated
• 2 tablespoons chopped mint leaves
• 40ml pumpkin seed oil (optional)
• rocket salad, to serve

Method

1. Make the stock: In a large pan, heat a dash of olive oil. Halve and slice the onion, leaving the skin on and cook over a high heat for 2 minutes.
2. Peel the squash and add the peelings to the pot, along with the bay leaf, cinnamon, carrot and garlic. Continue to cook over a high heat for a further 2 minutes. Cut the top half from the squash and cut the bulbous part in half lengthways. Scoop out the seeds and add these to the stock.
3. Add 21/2 litres of water, bring to the boil, then reduce to a simmer and cook for 30 minutes. Strain and return to the pan, if using for risotto, straight away; otherwise leave to cool, then refrigerate or freeze.
4. Preheat the oven to 180°C/350°F/Gas Mark 4.
5. Cut the top half of the squash into 1cm dice and set aside; cut the bulbous half into rough 2cm chunks. Place the chunks of squash on a roasting tray, drizzle with olive oil, season with salt, pepper and a little grated nutmeg and roast until softened, about 20 minutes. Remove from the oven and purée until smooth.
6. Meanwhile, heat a dash of olive oil in a large pan and, once hot, add the shallots, cumin and diced squash. Cook over a medium heat until golden. Add the barley and cook for 1 minute, stirring constantly.
7. Add the wine and allow the barley to absorb all the liquid. Repeat with a large ladleful of hot squash stock, making sure it is absorbed before adding the next. Cook until the barley is tender and most of the stock has been absorbed, about 30 minutes.
8. Stir in the squash purée and warm through, then remove from the heat and add the lemon juice and zest to taste, Parmesan and mint. Check the seasoning and drizzle with pumpkin seed oil. Serve, topped with some rocket leaves.

The Modern Vegetarian

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