ROASTED BUTTERNUT SQUASH, MUSHROOM AND PEARL BARLEY RISOTTO, SMOKED DUNLOP CHEDDAR
I love cooking with barley and spelt grains in the colder months. They can take on so much flavour whether you are cooking a vegetable or meat based dish. It is my one of favourite garnish to serve game birds with and I love it with mushrooms and pumpkins or squash just as much as a light main meal.
Ingredients for 4 people
· 300gr butternut squash, peeled
· 3 sprigs of thyme
· 1 pack of button mushrooms or mixed mushrooms
· 2 clove of garlic, peeled and crushed
· 80ml vegetable oil
· 100gr button mushrooms
· 50gr butter
· 400gr pearl barley, soaked overnight
· 50ml vegetable oil
· 100gr butter
· 2 sprigs of thyme
· 1 shallot, large, peeled and finely chopped
· 1 clove of garlic crushed
· 800ml-1lt vegetable stock
· 20gr chopped parsley
· 120gr smoked Dunlop cheddar
· Seasoning to taste
1. Dice the peeled butternut squash and slice the mushrooms, keep both separate.
2. Divide the oil between two frying pans. Using one of the pans for the squash, on medium heat fry it with the thyme until softens and slightly colours approx 6-8 minutes. Remove from the frying pan into a small bowl, set aside.
3. In the other pan, add the butter to the oil and allow to foam up but don’t let the butter burn. Add the sliced mushrooms and crushed garlic and fry on high heat for 2-4 minutes. Remove from the frying pan into a small bowl, set aside.
4. To make the risotto base, heat oil and butter in a large pot.
5. Add the thyme, garlic and shallots. Cook on low heat until translucent.
6. Add the barley and heat for 3-4 minutes without colouring. Gradually add from the stock and stirring occasionally to avoid it sticking. This will takes 30-40 minutes. Season to taste.
7. Once the barley is cooked and has the consistency of a risotto mix in the cooked squash and mushrooms.
8. Divide the barley risotto between four bowls and using a fine grater grate over the smoked Dunlop cheddar.