Friday, 11 November 2016

Leek & Squash Risotto


2 leeks
1kg squash (if I haven't quite got enough squash I add root vegetables ie carrots, swede), cubed
2 cloves of garlic, crushed
1 tbsp dried sage
350g pearl barley (or risotto rice if you prefer)
1.3l veg stock (made with 2 OXO cubes)


  1. On a low-medium heat melt a knob of butter, add the leeks, garlic & sage for a few mins to soften.
  2. Add the squash (& root veg if using) & keep stirring for a few mins again to begin to soften.
  3. Melt another knob of butter & add the pearl barley mixing well & coating in the butter.
  4. Add the stock & bring to boil. Simmer very gently until most of the liquid has been absorbed by the pearl barley, about 30 mins.

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