Quick Butternut Squash Barley Risotto

Name: Quick Butternut Squash Barley Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 can canned barley in water, drained; 300 g butternut squash or pumpkin, cut into 1 cm cubes; 160 g spinach leaves; 1 large shallot or small onion, finely chopped; 2 clove garlic, crushed; 2 tsp olive oil; 1 small handful fresh sage leaves, finely chopped; 1/2 tsp ground mace or freshly grated nutmeg; 300 ml hot vegetable stock; 40 g Parmesan or vegetarian alternative, finely grated

This creamy barley risotto delivers the comfort of a classic risotto without the long stirring time. Sweet butternut squash, earthy sage, spinach, and Parmesan come together in a quick, wholesome vegetarian dinner.

Servings2 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

canned barley in water, drained
2 can
butternut squash or pumpkin, cut into 1 cm cubes
300 g
spinach leaves
160 g
large shallot or small onion, finely chopped
1
garlic, crushed
2 clove
olive oil
2 tsp
fresh sage leaves, finely chopped
1 small handful
ground mace or freshly grated nutmeg
0.5 tsp
hot vegetable stock
300 ml
Parmesan or vegetarian alternative, finely grated
40 g

Step-by-Step Instructions

Warm the olive oil in a deep frying pan over medium heat. Add the shallot with a small pinch of salt and cook for about 5 minutes, stirring often, until softened. Stir in the squash, garlic, sage, and mace or nutmeg, then cook for 6-8 minutes until the squash begins to soften and the garlic smells fragrant.

Add the spinach, drained barley, hot vegetable stock, and a little seasoning. Bring to a gentle simmer and cook for 4-5 minutes, stirring occasionally, until the spinach has wilted and the mixture is thick and creamy. Add a splash of extra stock or water if it looks too dry. Taste and adjust the seasoning, then stir in most of the Parmesan. Serve topped with the remaining Parmesan and freshly ground black pepper.

Chef's Tips

Cut the squash into even 1 cm cubes so it cooks quickly. Nutmeg works well if you do not have mace, but add it lightly because it can overpower the dish. For a vegetarian version, use a vegetarian hard cheese instead of Parmesan. Leftovers keep well in the fridge for up to 2 days; reheat gently with a splash of stock or water to loosen the texture.