2red peppers, halved, deseeded and cut into chunky pieces
5garlic cloves, finely chopped
1medium onion, finely chopped
450gassorted mushrooms, sliced not too thinly
Leavesfrom 3 large, fresh thyme sprigs
220gpearl barley
1litre vegetable stock, hot
½lemon, juice only
125mloz double cream
3tablespoonfuls chopped fresh flatleaf parsley
2handfuls of cooked and warm peas or soy beans
To serve
4small handfuls wild rocket or other salad
parmesanshavings
Method:-
How to make pearl barley risotto
Preheat the oven to 200°C/fan 180°C/gas 6. Put the squash and peppers in a small roasting tin, drizzle with 1 tablespoon of oil, season and toss. Roast for 35 minutes or until tender, turning halfway through, then remove from the oven and set aside, keeping warm.
Meanwhile, start the risotto. Heat the remaining oil in a medium pan over a medium-low heat. Add the onion, garlic and thyme leaves and cook gently, stirring occasionally, for 6-8 minutes, until softened. Add the pearl barley and cook for 1 minute.
Add a quarter of the stock to the pan and simmer, stirring occasionally, until all the stock has been absorbed. Add another quarter of the stock and continue in this way until all the stock is absorbed - it should take about 40 minutes for the barley to be tender but still al dente.
Add the lemon juice and stir until absorbed.
Then add the cooked mushrooms then stir in the parsley followed by the peppers.
Add the cream and peas or soy beans and gently stir until warmed through.
Place a piece of squash in a large bowl and spoon the risotto over. Place rocket or other salad at the side and add parmesan to top off.