Pearl Barley "Risotto" with Squash and Mushrooms

Autumn is well and truly here and with Halloween been and gone, I had a couple of squash and pumpkins in the fridge that needed jazzing up and eating ASAP. Aside from a big pan of my Sensational Squash and Cumin Soup, I made a take on 'risotto' with pearl barley instead of rice and plenty of seasonal mushrooms to boot.


There's something so comforting about the unctuous, creamy texture of risotto and when you add in the autumnal flavours of slightly caramelised squash and earthy mushrooms along with a back note of garlic and the saltiness of Parmesan, you're onto a real winner. This is great midweek as you just leave it in the pan to bubble away whilst you enjoy your evening.


Pearl Barley "Risotto" with Squash and Mushrooms

Serves 4

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

400g mixed mushrooms, wiped clean and finely sliced

200g squash, peeled and diced

250g pearl barley (or spelt)

½ tsp dried mixed herbs

1 litre chicken or vegetable stock

25g Parmesan cheese, grated, plus extra Parmesan to serve
1 tbsp fresh parsley, finely chopped

salt and black pepper

truffle oil (optional)

Heat the olive oil in a large saucepan over a medium-low heat. Gently fry the onion and garlic for 2 minutes, then add the mushrooms and squash. Continue to cook for about 5 minutes until the mushrooms are collapsing down and the squash is starting to caramelise around the edges.

Add the barley or spelt, then the herbs and season with salt and pepper. Stir well then pour in the stock and bring it to the boil. Turn down the heat and simmer gently, stirring regularly, until most of the liquid has been absorbed and the barley is tender. This should take around 20-30 minutes.


Beat in the Parmesan until the risotto is creamy then taste and adjust the seasoning with salt and pepper (and truffle oil, if you like). Serve with a scattering of parsley and more grated Parmesan over the top.