Spelt, barley and squash risotto

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Ingredients

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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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