Butternut squash risotto (or with barley)

26 Feb Butternut squash risotto (or with barley)

Serves: 2-3

Ingredients:

• ½ Butternut squash
• 1 onion
• Olive oil
• about 200g risotto rice or barley
• 500 – 600 ml chicken or vegetable stock (100ml can be substituted with white wine)
• Freshly ground pepper
• Parmesan cheese und butter to taste
• Asparagus Vinegar from Gegenbauer

Method:

1. Take the seeds out the Butternut squash, wash them and dry with kitchen paper and then toast them in a dry frying pan over medium heat for a few minutes and then set aside.
2. Peel the Butternut squash and the onion and dice them into small cubes.
3. Roast the squash in a frying pan until slightly browned and then set also aside.
4. Pour some olive oil in a frying pan and fry the onions until slightly soft and then add the Risotto rice or barley.
5. After a little while add 100 ml of stock and let it simmer on a low heat until the rice has absorbed the stock. Then add the next 100 ml and repeat until all the stock has been added. Stir very gently but not too often!
6. Once the rice or barley is nearly cooked add the Butternut squash. The rice or barley should still be “al dente” but the squash should be nice and soft.
7. Mix in some butter and a good handful of grated parmesan and season with black pepper.
8. You probably won’t need any salt because the stock and parmesan already contain quite a bit of salt.

Garnish with the toasted Butternut squash seeds and serve. Drizzle some Asparagus Vinegar at the table over your dish to your taste.

TIP:

Crushed barley doesn’t take as long to cook as whole grains and needs less liquid but is more mushy.