This risotto recipe, made with spelt and barley instead of rice, is an excellent vegetarian recipe from The Pony & Trap's Josh Eggleton. Instead of using stock, Josh employs the flavourful and inventive use of a carrot and butternut squash purée. This is a hearty main dish for any time of the year, but this spelt and barley risotto particularly makes an excellent winter recipe

Method
1.
Juice 4 of the carrots in a blender and chop the remaining 4. Chop the bottom half of the squash into cubes, place in a pan with the chopped carrots and milk and butter. Simmer until tender
2.
Add the contents of the pan to a blender with the carrot juice and blend - add more milk if the purée looks too thick
3.
Peel and chop the other half of the squash into cubes, toss with the olive oil, salt and pepper and then roast in the oven at 180°C/gas mark 4 until the squash looks tender
4.
Start the risotto. Crush the garlic and then finely dice the shallots and celery. In a large pan sweat the garlic, shallots and celery in a knob of butter
5.
Wash the barley and spelt and then add both to the pan. Add the white wine and a splash of water, cook until absorbed
6.
Add 100g of the carrot and squash purée, stirring constantly until the grains are coated. As it cooks, keep adding more of the purée - as you would do traditionally with a stock - to ensure the risotto doesn't dry out
7.
Once all of the purée has been absorbed add the cubes of squash, chopped chestnuts, Parmesan, truffle oil and a knob of butter and stir in
8.
Season to taste with salt and pepper. Serve on a large plate and garnish with the chopped pistachios, pea shoots and a few drops of olive oil
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Ingredients

  • 150g of spelt
  • 150g of barley
  • 2 shallots
  • 1 celery stick
  • 1 garlic clove
  • 100ml of white wine
  • 50g of cooked chestnuts, chopped
  • 1 butternut squash, peeled, seeds removed
  • 4 tsp of truffle oil
  • 200g of Parmesan, grated
  • 3 knobs of butter
  • 1 tbsp of pistachio nuts
  • 8 carrots, peeled
  • 1 handful of pea shoots
  • salt
  • pepper
  • 2 tbsp of milk
  • olive oil

Equipment

  1. Juicer

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This clever risotto recipe from talented chef Josh Eggleton is achieved using a carrot and butternut squash stock. An ideal recipe for a brisk, autumnal day

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