Butternut Squash over Pearl Barley Risotto
with crispy sage, pecorino & mushrooms
Make this dish extra tasty with crispy sage! You'll prepare this garnish yourself by briefly frying fresh sage leaves in olive oil.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
65 g
Mushrooms
½ piece
Onion
1 piece
Garlic
¼ piece
Butternut squash
5 g
Fresh sage
(May be present Celery)
75 g
Pearl barley
(Contains Barley May be present Gluten)
25 g
Mascarpone
(Contains Milk)
20 g
Grated Pecorino DOP
(Contains Milk)
Not included in your delivery
½ tablespoon
[Plant-based] butter
1.5 tablespoon
Olive oil
250 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Halve the mushrooms and quarter the onion. Halve the butternut squash lengthways. Scoop out the seeds and the stringy part of the flesh, then cut into wedges (see Tip).
Tip: butternut squash can be difficult to cut. If you have time, transfer it to the oven for 5 minutes so as to soften it.
Transfer the onion and butternut squash to a large bowl and drizzle generously with olive oil. Season to taste with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast for 20 - 30 minutes or until the edges are lightly browned. Toss occasionally.
Set aside half of the sage leaves and then cut the rest into thin ribbons. Crush or mince the garlic. Melt the butter in a pot or saucepan over medium-high heat. Fry the chopped sage and pearl barley with half of the garlic for 1 minute, then pour in the stock.
Bring to the boil, then cover with the lid and cook the pearl barley for around 25 - 30 minutes until done. Stir regularly so as to prevent it from sticking, adding extra water as necessary if it seems too dry.
Did you know... eating less meat is beneficial for your health; in particular, it reduces the risk of cardiovascular diseases.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the sage leaves for 3 - 4 minutes until crispy. Transfer to a sheet of kitchen paper and set aside. In the same pan, fry the mushrooms with the rest of the garlic for 5 - 7 minutes or until nicely browned (see Tip). Season to taste with salt and pepper.
Tip: add a splash of water as necessary if the pan seems too dry.
When the pearl barley is done, stir in the mascarpone and half of the pecorino. Serve the pearl barely risotto on plates and top with the butternut squash, mushrooms and onion. Garnish with the crispy sage and the rest of the pecorino.