Butternut Squash Barley Risotto
Taken from "The Modern Vegetarian" by Maria Elia.
Maria opens the recipe page with a recommendation that the stock created by the skin of the squash is very tasty and worth keep any spare in the freezer. She certainly not wrong. Its much better than the standard veggie stock I usually make. Helped by a half a stick of cinnamon which comes through well.
Jean and I are not great barley eaters and this was very much an experiment that might of had us diving into the freezer for a quick substitute but that was not necessary. The barley gives a nice texture to the risotto and the nutty flavour highlighted in the book was certainly there. Barley was used in lamb casseroles cooked by my aunt as a child. It was my least favourite meal particularly for the barley.
This recipe is for people who previously have steered clear of barley. Having said that a creamy risotto made with rice is still the ultimate comfort food for me.
I would try this risotto base with other main ingredients. A great alternative to rice.
Here is the risotto nearly cooked. The stock pan is at the back. Check out the colour of the stock!
In the oven is half of the squash which has been cubed and is being roasted. This is then blitzed into a puree to be added at the end.
Here is the final dish. Not the best plating.... Masterchef its not..."Some refinement needed". The rocket is recommended. Mint is sprinkled in before serving with lemon juice and rind plus a good helping of Parmesan cheese.
