Gem Squash & Barley Risotto

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

Raw ingredient energy · 1 serving

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Fill and boil your kettle. Slice the gem squash in half. Add them to a pot, submerged with boiling water from your kettle and add a good pinch of salt. Bring to a simmer for about 15-20 minutes, or until the flesh is tender. Remove, drain and set aside to cool before removing the seeds.

2. Meanwhile, rinse and roughly chop your parsley. Dice your onion. Add a knob of butter and drizzle of olive oil to a large heavy-based saucepan over low-medium heat. When the butter starts to foam, add the onion and parsley (reserving some for garnish) and cook for 4-5 minutes, or until the onion has softened and is translucent.

3. Finely slice the garlic and rinse the barley under cold water. Add the garlic and barley to the pan and stir well until the barley is well coated in any remaining oil and butter. Add the wine and stir for about 3-5 minutes until the liquid has been absorbed.

4. Add the stock granules, 500ml boiling water and the cream, and leave to simmer uncovered, stirring occasionally, until the liquid has been absorbed and the barley is cooked through and creamy. Taste to test. Add a little extra water along the way if necessary. It should be creamy and not too dry on completion. This should take about 25-30 minutes.

5. In the meantime, dry toast the mixed seeds in a pan over medium heat until golden, about 3-5 minutes. Shift them around the pan for even colouring. Remove from the pan on completion and set aside.

6. Finely slice the cucumber and fennel (to your preference). Grate half the Parmesan and finely slice the other half. Rinse the mixed leaves. Place the mixed leaves, SLICED Parmesan, fennel (to your preference), cucumber and toasted seeds in a bowl. Drizzle with some olive oil, balsamic vinegar and season. Set aside until serving.

7. When the risotto is nearing completion, scoop out the flesh of the gem squash (discard the seeds) and add it to the risotto with the grated Parmesan. Stir to combine and season to taste.

8. Serve up your barley risotto with a sprinkling of parsley alongside your dressed salad. Nice one chef!

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