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Barley Risotto with Roasted Squash & Sage

Barley Risotto with Roasted Squash & Sage

Preparation time: Between 30 and 60 Minuti

Nutritional information: 541 kcal / per serving

Course: First course

Seasonal dish: Autumn

Enviromental Impact: Low (0.228kg CO2 eq)

The combination of pulses and grains make this a grThis appetizing and hearty dish is a unique way to enjoy a typical autumn vegetable, pumpkin, a source of fiber and carotenes.

Ingredients for 4 portions

  • Pearl Barley 320 g
  • Butternut squash 320 g
  • Sage chopped 12 g
  • Honey 4 tbsp
  • Vegetable stock 1 l
  • Thyme 5 g
  • Clove of Garlic 5
  • Banana shallots 80 g
  • Parmesan shavings 40 g
  • Fried sage leaves 12
  • Olive oil 40 ml
  • Salt to taste

Preparation

1.

Toast the barley in a pre-heated oven at 180°C for approx. 8/10 mins.
2.

In a pan sweat off the diced shallots and 1 clove of garlic for 5 mins until soft.
3.

Add the barley then the vegetable stock a ladle at a time and cook out on a low heat for approx. 15minutes.
4.

Keep adding the stock until the barley is al dente. You may not need all of the stock.
5.

Separately peel and dice the squash into 2cm cubes, place on an oven tray with 2 cloves of chopped garlic, 2g thyme, pinch of salt and the oil then roast for around 10 mins at 180°C until nearly cooked then add the honey and cook for a further 5-8min when the honey starts to caramelize take the squash out.
6.

To serve, add the chopped sage, parmesan shavings to the barley risotto and season.
7.

Fold half of the squash through place in the bowl and dress with more squash, fried sage and some of the squash honey roasting juices.

Enviromental Impact

Low

Details

Per serving:

0.228kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.