Roasted butternut squash over pearl barley risotto
with mascarpone, mushrooms and sage
Dit gerecht maak je extra lekker met krokante salie! Deze garnering bereid je zelf door de verse salieblaadjes kort te bakken in olijfolie.
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
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Cut the mushrooms in half and cut the onion into quarters. Press or mince the garlic. Halve the butternut squash and remove the seeds and stringy insides, but don't peel it. Cut a quarter of the butternut squash per person into wedges. Cut half of the sage leaves into thin strips and leave the other half whole.
Heat the butter in a pan with a lid. Add half of the garlic, the chopped sage and the pearl barley and fry over medium-high heat for 1 minute while stirring. Add 250 ml warm water per person and 1/4 stock cube each. Bring to a boil, put the lid on and boil the pearl barley for 25 - 30 minutes until dry. Keep stirring over the bottom of the pan to stop the pearl barley from sticking, and add some more water if it dries out too quickly.
In a bowl, mix the butternut squash with a drizzle of olive oil and some salt salt and pepper, tossing well so that all the wedges are coated with a layer of oil. Transfer to the Philips airfryer basket and bake for 20-25 minutes at 180°C. Toss regularly.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the rest of the sage leaves for 3 - 4 minutes until crispy. Take the sage out of the pan and put it on some kitchen paper to absorb the excess oil. Heat the same frying pan without oil and fry the mushrooms together with the onion and remaining garlic for 5 - 7 minutes on medium heat, or until they are nicely browned. Season with salt and pepper to taste.
Did you know... onions provide numerous benefits. Not only are they rich in fibre and B vitamins, they are also high in antioxidants and vitamin C.
When the pearl barley is cooked, stir in the mascarpone and half of the pecorino.
Serve the pearl barley risotto onto plates with the mushrooms, roasted butternut squash and onion on top. Garnish with the remaining pecorino and the fried sage leaves.