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Barley Risotto with Roasted Squash & Leeks
Serves 4-5
200g pearl barley
1 butternut squash, peeled, seeded and cut into chunks
4 tsp chopped fresh thyme
4 tblsp olive oil
25g butter
4 leeks, washed, trimmed and cut into fairly thick diagonal slices (6 if small)
2 cloves garlic, finely chopped
175g chestnut mushrooms, sliced
2 carrots washed and coarsely grated
120ml vegetable stock
2 tblsp chopped parsley
50g Parmesan cheese (Manchego or Pecorino are equally suitable), coarsely grated or shaved
3tblsp pumpkin seeds, toasted – or chopped walnuts
sea salt and freshly ground black pepper
Rinse the barley, then cook in simmering water for 35 – 45 minutes, keeping pan partially covered, until tender. Drain and set aside.
Pre-heat the oven to 200c/400F/gas 6.
Place squash in a roasting pan with half the thyme, season with pepper and toss with half the oil. Roast, stirring once, for 30-35 minutes, until tender and browning a little.
Heat half the butter with the remaining oil in a large frying pan. Cook the leeks and garlic gently for 5 minutes. Add the mushrooms and remaining thyme, then cook until the liquid from the mushrooms begins to evaporate and they begin to fry. Stir in the carrots and cook for about 2 minutes, then add the barley and most of the stock. Season well and part cover the pan. Cook for a further 5 minutes. Pour in remaining stock if mixture seems dry.
Stir in parsley, remaining butter and half the Parmesan, then stir in the squash. Taste and add seasoning accordingly and serve with pumpkin seeds and remaining cheese sprinkled on top.