Pearl barley risotto with butternut squash basil and ricotta
Ingredients
- 1 whole butternut squash (around 1kg/2lb 4oz), scrubbed
- 1 tbsp olive oil
- 1 tsp dried mixed herbs
- 20g/¾oz butter
- 1 onion, finely chopped
- 1 vegetable stock cube
- 250g/9oz pearl barley (or pouches of cooked grains – see recipe tips for notes), rinsed and drained
- few basil leaves, plus extra to serve
- 70g/2½oz ricotta, plus 30g/1oz to serve
- salt and freshly ground black pepper
Instructions
Pearl barley risotto with butternut squash, basil and ricotta serves 3 original recipe by BBC.
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