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Spelt, barley and squash risotto

Spelt, barley and squash risotto

Spelt, barley and squash risotto

PT1H

Why not try?

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
  • 1 butternut squash
  • 8 carrots
  • 1 knob of butter
  • 2 tbsp of milk
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
  • pepper
  • salt
  • olive oil
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
  • 1 garlic clove
  • 2 shallots
  • 1 celery stick
  • 1 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
  • 150g of spelt
  • 100ml of white wine
  • 150g of pearl barley
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
  • 50g of cooked chestnuts
  • 4 tsp truffle oil
  • 1 knob of butter
  • 200g of Parmesan, or vegetarian hard cheese, grated
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
  • salt
  • pepper
  • 1 tbsp of pistachio nuts
  • 2 2/3 handfuls of pea shoots
  • olive oil

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