A new week calls for a new seasonal recipe, and this week we’ve gone for a warming autumnal risotto (because we’re saying bye to summer and hello to knitted jumpers and thick scarves!!)
This recipe is taken from the BBC Good Food website and we recommend you use our Peterley homegrown squash!
- 75g butter
- 1 onion, finely chopped
- 800g squash, peeled, seeds removed & diced
- 2 garlic cloves, finely chopped
- 1 litre vegetable stock
- 250g pearl barley, rinsed
- 2 sprigs sage, leaves picked & finely sliced
- Salt & pepper
- Heat a large saucepan over a medium heat. Add 25g of butter and, once melted, the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic.
- In a separate pan, warm the stock and half of the sage leaves.
- Add 25g of butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to a medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring. Repeat this until the stock is used up and the pearl barley is tender (about 30 minutes).
- Once the barley is tender, season with salt and pepper. Add the remaining butter to the pan and stir through.
- Serve the risotto garnished with the remaining sage and enjoy!