Butternut, Barley And Parmesan Risotto

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 100 g butter
• 2 teaspoons fennel seeds
• 400 g butternut squash, peeled and diced
• 1 leek, sliced and washed
• 2 red onions, sliced
• 2 bay leaves
• 6 garlic cloves, chopped
• 300 g barley
• 2 liters hot vegetable stock
• 150 g grated parmesan cheese, castelli for veggie version
• 1/2 teaspoon black pepper
• 1 teaspoon flaked sea salt

Recipe

• 1 heat a large wide pan and add butter and fennel seeds. saute for 1 minute.
• 2 add squash and black pepper. saute for 2 minutes stirring often.
• 3 remove squash with a slotted spoon and set aside. add leek, onions, bay leaves and garlic. saute until onions begin to caramelise.
• 4 add barley to pan and stir for 1 minute. return squash and add the salt.
• 5 mix well and add 1 litre of the stock. stir while bringing to the boil, cover and simmer for 10 minutes.
• 6 continue adding 1/2 cups of the hot stock at 4 min intervals. when all stock has been added, stir in the cheese and serve.