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Butternut & Barley Risotto
Step 1 of 9

Butternut & Barley Risotto

Preheat your oven to 200 degrees and prep the ingredients as listed. Dilute your stock as suggested.

Everything you need — for 8 · 803 kcal per person

🧂 Spices & Seasoning

  • 2.9L Vegetable stock

🌿 Fresh Herbs

  • 25g Rosemary
    leaves picked & finely chopped

🥬 Fruit & Vegetables

  • 1.6kg Butternut
    peeled, de-seeded & finely chopped
  • 160g Rocket
  • 480g Onion
    finely chopped
  • 80g Pumpkin seeds

🧀 Dairy

  • 120g Pecorino
    grated
  • 280ml Cream

🍜 Grains & Noodles

  • 800g Barley

🍷 Wine & Spirits

  • 400ml White wine

🏠 From your kitchen

  • Butter (from your pantry)
  • Salt & pepper (from your pantry)
  • Olive oil & balsamic vinegar (from your pantry)
  • Water (from your pantry)