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Roast Butternut with Barley Risotto

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We hope you got insight from reading it, now let's go back to roast butternut with barley risotto recipe. You can have roast butternut with barley risotto using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to cook Roast Butternut with Barley Risotto:

You need 1 of large Butternut.
Get 1 Tablespoon of Olive oil.
Use 1 teaspoon of Salt.
Prepare 1 teaspoon of Sugar.
Provide 1 Cup of Barley.
Prepare 1 of Stock Cube.
Prepare 1 of Onion.
Use 1 Clove of garlic.
You need 1 tablespoon of Canola oil.
Provide 1/2 cup of White Wine.
Provide Pinch of Salt.
Provide Pinch of pepper.

Instructions to make Roast Butternut with Barley Risotto:

Cube Butternut but leave the skin on. Put in Roasting Tin with Olive Oil, Salt and Pepper. Bake at 200 Degrees Celsius for 45 to 60 min..
Meanwhile, fry the chopped onion and garlic in the canola oil until translucent. Add the barley and then deglaze the pan with the wine. Add the stock cube and 500 ml of water and reduce heat so that the barley is simmering — Cook for 45-60 min..
Serve.

The butternut squash just makes this the perfect dish to make all fall and winter long. Pearled barley has a slightly chewy texture and nutty flavour making it the ideal grain in this deliciously wholesome, barley risotto. While a proper risotto requires continual stirring, this recipe is the low maintenance cousin. For my vegetable-rich barley Risotto, I've added leeks, kale and roast butternut. For this butternut squash baked barley risotto, I start by sautéing cubed butternut squash until it starts to brown at the edges.

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