|3 Tbs||fresh chillies — 573|
|500 g||butternut — chopped|
|1/2 tsp||dried oregano|
|2||leeks — diced|
|1||shallot — finely diced|
|1||swiss chard — shredded|
|lemon — zest only|
|1/4 tsp||dried chilli flakes|
|1||fresh rosemary — finely chopped|
|1/3 cup||wine — white|
|800 ml||stock — vegetable, weak|
|1/2 cup||parmesan cheese|
|pine nuts — toasted|
|sea 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.
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