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ROASTED SQUASH, PEARL BARLEY RISOTTO, HERBY OIL

Pearl barley is perfect for making risotto. It's much lower maintenance than a risotto made with rice, as the texture doesn't suffer if you don't constantly stir it. I'm using delica pumpkin here, which you can find in good greengrocers. If you can't find it, butternut squash, onion squash or acorn squash will be delicious too.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • olive oil
  • 1 delica pumpkin deseeded & chopped into quarters
  • 75 g unsalted butter
  • 2 banana shallots finely chopped
  • 2 celery sticks finely chopped
  • 300 g pearl barley
  • 175 ml dry white wine
  • 1.5 L hot vegetable stock
  • 25 g parmesan (or any other hard cheese), grated
  • salt & freshly ground black pepper
  • to serve: chopped toasted hazelnuts

HERBY OIL

  • handful basil leaves only
  • handful parsley leaves only
  • 1 tbsp white balsamic vinegar
  • 1/2 tsp dijon mustard
  • extra virgin olive oil

Instructions

  1. Preheat the oven to 180°c (fan assisted)/350°f/gas 4.
  2. Start with making the herby oil. Combine the basil, parsley, white balsamic vinegar, dijon mustard and a good pinch of salt and black pepper in a small food processor. If you don’t have a small food processor, or a smaller bowl in a regular food processor, you can combine the ingredients in a jug and use a hand blender. Blitz, adding 4–5 tbsp of extra virgin olive oil in a thin steam through the whole in the top, until you have a mostly smooth sauce which is the consistency of a dressing. Taste and adjust the seasoning, if needed.
  3. Combine the delica pumpkin with a good glug of olive oil and a pinch of salt and black pepper on a large baking tray. Use your hands to give everything a good mix and rub the oil into the flesh and skin. Roast for 45–50 minutes, turning once halfway through, until golden and deeply caramelized on the edges.

  4. Meanwhile, heat a glug of olive oil and 25g of the butter in large heavy-bottomed pan set over a medium heat. Once hot, add the shallot, celery and a pinch of salt and fry for 6-8 minutes, stirring frequently, until soft and translucent.

  5. Stir through the pearl barley to coat it in the oil. Cook for a further 2 minutes, or until the rice turns a little translucent. Pour in the white wine and allow to simmer and bubble for minute or so, until almost evaporated.

  6. Pour the stock into the pan and bring it to a simmer. Cook, stirring occasionally, until all the liquid has been absorbed into the pearl barley. At this point, it should be creamy and cooked through. If the pearl barley is still too al dente, you can simmer with a little extra stock, or just use boiling water from the kettle.

  7. Stir the parmesan and remaining butter through the risotto, until the butter has melted. Remove from the heat, then taste and adjust the seasoning, if needed.

  8. Ladle the risotto generously between bowls and top with the roasted squash, a good drizzle of the herby oil, a few toasted hazelnuts and a good crack of black pepper, if you like.