Barley, squash and pepper risotto

Name: Barley, squash and pepper risotto
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 tbsp. extra virgin olive oil, plus extra to garnish; 1 medium onion, finely chopped; 300 g (11oz) pearl barley; 50 mL (2fl oz) white wine; 1.3 L (2 1/4 pint) hot vegetable stock; 500 g (1lb 2oz) butternut squash, roughly chopped; 1 red pepper, deseeded and roughly chopped; 2 thyme sprigs, leaves picked; Large handful rocket leaves; Vegetarian Parmesan-style cheese shavings, to garnish (optional)

Barley gives a nutty texture and flavour to this brightly coloured veggie risotto

By The GH Kitchen TeamPublished: 04 September 2013

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Yields:

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Ingredients

2 Tbsp. extra virgin olive oil, plus extra to garnish
1 medium onion, finely chopped
300 g (11oz) pearl barley
50 ml (2fl oz) white wine
1.3 l (2 1/4 pint) hot vegetable stock
500 g (1lb 2oz) butternut squash, roughly chopped
1 red pepper, deseeded and roughly chopped
2 thyme sprigs, leaves picked
Large handful rocket leaves
Vegetarian Parmesan-style cheese shavings, to garnish (optional)

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. Heat half the oil in a large pan over medium heat. Fry the onion for 10min until soft. Stir in the barley and fry for 1min, then pour in the wine and stock. Bring up to the boil and simmer, stirring occasionally, for 30-35min until the stock is absorbed and the barley is creamy and tender (add a little more water and cook for a few more min if the barley is a little too firm for your liking).
2. Step 2
  Meanwhile put the squash and peppers on a large baking tray, drizzle over the remaining oil and season well. Roast the vegetables for 20-25min until tender and lightly coloured.
3. Step 3
  Stir the thyme and roasted vegetables through the risotto and check the seasoning. Fold through the rocket and serve immediately garnished with extra oil and some Parmesan shavings, if you like.

Per Serving:

Calories: 399
Fibre: 3 g
Total carbs: 79 g
Sugars: 10 g
Total fat: 7 g
Saturated fat: 1 g
Protein: 8 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time