Recipe courtesy of Rapeseed Oil Benefits
Bakes Barley & Butternut Squash Risotto
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4
Ingredients
- 1 tbsp rapeseed oil
- 1 onion, chopped
- 50g pearl barley
- 1 (approx. 1kg) butternut squash, diced
- 1 vegetable stock cube
- 200g whole grain rice
- 150ml white wine
- 25g pumpkin seeds
- 2 tbsp chopped coriander
Method
- Preheat the oven to 220°C, gas mark 7.
- Heat the oil in a frying pan and fry the onion and barley for 5 minutes.
- Transfer to a large casserole dish.
- Add 400ml water with the remaining ingredients except the coriander
- Bring to the boil, cover and then bake in the oven for 45 minutes, stirring half way through.
- Stir in the coriander and season to taste.