Recipe: Barley Risotto
Published: 11 November 2019
From The Barn's cookbook
Try this comforting and tasty dish - just right for colder, darker nights.
Says Barn Manager Tasha Bassingthwaighte: "We just ate it for lunch and one person who has been here for two weeks said it was her favourite meal so far!"
Buy The Barn Cookbook here, along with our Sharpham Heritage books
Ingredients
200g barley
400ml vegetable stock
1 butternut squash, diced
2 tsp chopped fresh thyme or 1 tsp dried
Black pepper, to taste
4 tbsp olive oil
2 leeks, sliced
2 garlic cloves, finely chopped
175g mushrooms, sliced
2 carrots, grated
2 tbsp chopped fresh parsley
Juice of half a lemon
1 tsp tamari or soy sauce
3 tbsp toasted pumpkin seeds
Making this dish
Rinse barley and soak in cold water for 1 hour. Rince again and cover with the stock. Bring to the boil and simmer for 35-45 minutes, until the grains are soft.
Place squash in a roasting tin with half the thyme. Season with black pepper and toss with half the oil. Roast for 30-35 minutes at 200oc/gas mark 6.
Stir fry the leeks and garlic for 5 minutes with the rest of the oil. Add mushrooms and the rest of the thyme and cook for a further 5 minutes. Add carrots and cook for a further 2 minutes. Add cooked barley and 100ml more water and cook for 5 minutes. Add parsley, squash, lemon juice, tamari and seeds and serve immediately.
Picture by Guy Clarke
