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Spelt, barley and squash risotto
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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 that works particularly well in winter.
First published in 2015
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Ingredients
Metric
Imperial
- 150g of spelt
- 8 carrots, peeled
- 1 butternut squash, peeled, seeds removed
- 3 knobs of butter
- 2 tbsp of milk
- 2 shallots
- 1 garlic clove
- 1 celery stick
- 150g of pearl barley
- 100ml of white wine
- 50g of cooked chestnuts, chopped
- 200g of Parmesan, or vegetarian hard cheese, grated
- 4 tsp truffle oil
- 1 tbsp of pistachio nut
- 1 handful of pea shoots
- pepper
- salt
- olive oil
SAVE RECIPE
Equipment
- Juicer
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
- 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
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 nut
- 1 handful of pea shoots
- olive oil
First published in 2015
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