Fennel & rocket salad
This fresh and light tangy rocket salad with crunchy fennel is quick to make and full of flavour - try it with a simple roast
Creamy barley & squash risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp butter
- 1 onionfinely chopped
- 1 small butternut squash(600-700g), peeled and diced into small chunks
- 2 garlic clovescrushed
- small glass of white wine
- 400g pearl barley
- 1.2l hot vegetable stock
- 1 tbsp mascarpone
- 50g parmesan(or vegetarian alternative), grated
- large handful parsleychopped
Nutrition: per serving
- kcal586
- fat11g
- saturates6g
- carbs93g
- sugars10g
- fibre6g
- protein24g
- salt1.1glow
Method
step 1
Heat the butter in a large shallow saucepan. Add the onion and squash, and cook very gently, stirring occasionally, until the onion is soft and the squash is starting to soften, about 10 mins. Stir in the garlic and cook for 1 min more. Splash in the white wine and boil down. Add the barley, give it a stir and pour in the stock.
step 2
Gently simmer for 45 mins, stirring occasionally, until all the stock has been absorbed and the barley is tender. Add a little extra stock during cooking if it evaporates too quickly. Turn off the heat and stir through the mascarpone, half the Parmesan and all the parsley, then season. Spoon into bowls and scatter with the remaining Parmesan.
