A creamy barley risotto, made with summer squash, fresh herbs, and a little splash of organic, farm-fresh milk.
- 3-4 gem squash, halved
- 1 Tbsp butter
- 1 Tbso olive oil
- 1 medium onion, chopped
- Fresh herbs, rosemary, thyme or oregano
- 1 clove garlic, minced
- 1 cup barley, rinsed
- 1/2 cup white wine (can use more stock if you like)
- 2 cups chicken or veg stock
- 1 cup milk
- 1/4 cup grated parmesan (or other hard cheese)
- fresh chopped parsley or oregano (to serve)
1. Add your gems to a large pot of salted boiling water. Cook for about 15 minutes, or until cooked through. Remove, drain and set aside to cool before removing the seeds.
2. Meanwhile, add your butter and olive oil to a large heavy-based pot over medium-high heat. When the butter starts to foam, add in your chopped onion and herbs and cook for 10 minutes, or until the onions have softened and are translucent.
3. Add in your garlic and barley and stir well until the barley is well coated in any remaining oil and butter. Add in your wine and stir until the liquid has been absorbed, about 5 minutes.
4. Add in your stock and milk and leave to simmer, uncovered and stirring occasionally, until the liquid has been absorbed and the barley is cooked through and creamy. Add a little extra water along the way if necessary. It should be creamy and not too dry.
5. Scoop out the flesh of the gem squash and add it to the risotto. Stir until everything is well mixed together. Add in your Parmesan, check for seasoning and serve immediately in warmed bowls with a little extra grated Parmesan and fresh parsley to garnish.
This recipe comes from one of our favourite local ladies, Sarah Graham.