Roasted butternut squash and kale pearl barley risotto
A creamy tasting barley risotto with sweet roasted squash and kale, made without butter or cheese.
- Time55 min
- LevelEasy
- Costabout £0.88 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Roast the squash cubes sprayed with low fat cooking spray for 30 minutes until soft and golden.
30 min - 2
Spray a large pan and soften the onion for 6 minutes. Add the garlic and sage and stir for 1 minute.
6 min - 3
Stir in the pearl barley, then add the stock a ladle at a time over 30 minutes, stirring often, until the barley is tender and creamy.
30 min - 4
Add the kale for the last 5 minutes of cooking so it wilts.
5 min - 5
Mash a third of the squash and stir it in to thicken the risotto. Add the nutritional yeast and lemon juice.
- 6
Fold in the remaining squash and serve with black pepper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.