Ingredients
- 1 large onion
- 2 cloves of garlic
- 2 bay leaves
- 1 small butternut squash
- 200g chestnut mushrooms
- Handful of sage
- Half a large cauliflower
- 200g pearl barley
- 1 stock cube
- 2 tsp turmeric
- 2 tsp cumin
- 2 tbsp mascarpone (optional)
- Olive oil
Method
- Start by pre-heating your oven to 200c. Chop the onion and garlic and sweat in a pan with some olive oil. As they begin to turn translucent add the mushrooms and sage roughly chopped. While this is cooking make your stock with boiling water.
- When the mushrooms have completely softened add the bay leaves and pearl barley and pour over the stock. Bring this to a boil and simmer with a lid on. Pearl barley takes around 45 minutes to cook.
- Peel the squash and cut into bite size cubes and set aside. Cut the cauliflower into florets and lay out on a tray. Drizzle with oil, turmeric, and cumin and place in the oven to roast for about 30 minutes, or until you can easily push a knife through the stalks.
- When the risotto has been cooking for 15 minutes, remove the lid and add the squash. Keep it simmering and top up with water if it looks a little dry.
- Just before the risotto has finished cooking, stir through the mascarpone. Serve with the cauliflower, and a little black pepper.