Squash & Rocket Risotto

Full of fibre, pearl barley makes a change from the more usual rice-based risotto. If you don't like blue cheese, use Parmesan instead, although currently, Parmesan is not suitable for vegetarians.

Serves: 4

Preparation: 80 minutes


  • 40g butter, unsalted
  • 1 tbsp Olive Oil
  • 1 Onion, thinly sliced
  • 200g Pearl Barley
  • 1 litre Vegetable Stock
  • Salt & Freshly Ground Black Pepper
  • 450g Butternut Squash, peeled, deseeded and diced
  • 50g Vegetarian Blue Cheese

To garnish

  • 25g Rocket
  • 3tbsp Pine Nuts Lightly toasted
  • Crumbled Vegetarian Blue Cheese (optional)


  1. Heat the butter and oil in a large lidded saucepan, add the onion and fry gently for 5 mins, stirring occasionally until just beginning to colour.
  2. Stir in the barley, stock and season.
  3. Bring to the boil, cover and simmer gently for 40 mins.
  4. Stir in the squash, cover again and cook for a further 25 -30 mins until the squash is tender, stirring from time to time and more frequently towards the end of the cooking as the barley absorbs more stock.
  5. Stir in the cheese and spoon into large shallow bowls topping with rocket, pine nuts and cheese.

This recipe is from One Pot Dishes by published by Simon & Schuster in 2012.

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