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Roast butternut and Swiss chard barley risotto

Recipe from: 09 June 2015
recipes, vegetarian,healthy

Ingredients 17
Servings 4
Time 00:20


  • 3
    olive oil
  • 500
    butternut, cut into chunks
  • 1/2
    dried oregano
  • 1
  • 2
    leeks, diced
  • 1
    shallot, finely diced
  • 1
    bunch Swiss chard, centre stem removed and shredded
  • zest of half a lemon, plus juice
  • 1/4
    chilli flakes
  • 1
    stem fresh rosemary, de-stalked and finely chopped
  • 1
    heaped cup (225g) barley
  • 1/3
    white wine
  • 800
    weak vegetable stock
  • 1/2
    Parmesan cheese
  • 1
    pack wild rocket (about 30g), finely chopped
  • generous handful toasted pine nuts
  • salt and freshly ground black pepper



Preheat the oven to 200º C.

Line a baking sheet with parchment paper and spread the butternut out on the sheet. Drizzle with 2 tablespoons olive oil and season with oregano, salt and pepper. Roast for about 40-45 minutes until caramelised and tender.

Heat the remaining olive oil and 1 tablespoon butter in sauté pan. Add the leeks and diced shallot. Cook over a medium heat until soft and translucent. Add the chard, lemon zest, chilli and rosemary. Once the spinach has wilted down, stir in the barley. Deglaze the pan with the wine and reduce down by half. Pour in all the stock, cover with a lid and allow to simmer for about 30 minutes. The stock should be completely absorbed and the barley tender to the bite.

Add half the Parmesan cheese and a generous squeeze of lemon juice. The risotto should be creamy and loose, so add a little more water if you think it’s needed. Now gently fold through the roasted butternut and rocket. Serve immediately with the remaining Parmesan and toasted pine nuts. For additional texture, colour and flavour, I scatter over some beetroot threaded sprouts.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
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Read more on: healthy  |  vegetarian  |  recipes


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