Barley Risotto with Roasted Squash & Sage

Serves four

• 320 g Pearl Barley
  
• 320 g Butternut squash
• 12 g Sage chopped
• 4 tbsp. Honey
• 1 l Vegetable stock
• 5 g Thyme
• 5 cloves Garlic
• 80 g Banana shallots
• 40 g Parmesan shavings
• 12 Fried sage leaves
• 40 ml Olive oil
• Salt

Nutritional information
Per serving: 541 Kcal

Environmental Impact

Per serving: 
228 grams CO₂ equivalence - carbon footprint
354 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Toast the barley in a pre-heated oven at 180˚C for approx. 8/10 mins. In a pan sweat off the diced shallots and 1 clove of garlic for 5 mins until soft. Add the barley then the vegetable stock a ladle at a time and cook out on a low heat for approx. 15minutes. Keep adding the stock until the barley is al dente. You may not need all of the stock.

Separately peel and dice the squash into 2cm cubes, place on an oven tray with 2 cloves of chopped garlic, 2g thyme, pinch of salt and the oil then roast for around 10 mins at 180˚C until nearly cooked then add the honey and cook for a further 5-8min when the honey starts to caramelize take the squash out .

To serve, add the chopped sage, parmesan shavings to the barley risotto and season. Fold half of the squash through place in the bowl and dress with more squash, fried sage and some of the squash honey roasting juices

Nutritional Advice

Vegetables, whole grains and pulses are full of fibre, vitamins and minerals to keep you feeling fuller for longer.

Environmental Advice

Moderate the quantity of dairy products.

On average, animal-sourced products have a greater environmental impact than plant-based foods. Parmesan has a much higher environmental impact than the vegetables used in this recipe. To eat healthy and sustainably, limit the amount of cheese, using what you need to flavour the dish without overdoing it.