Pearl Barley, Butternut& Sage Risotto




50 Mins


Milk, Gluten


  • 150g Stork or butter
  • 500g Onion, finely chopped
  • 1kg Butternut squash, peeled, deseeded & diced
  • 4 Garlic cloves, finely chopped
  • 2ltr Tap water
  • 2g Vegetable bouillon
  • 500g Pearl barley, rinsed
  • 1 Handful of sage leaves, finely sliced
  • Lo salt, pinch
  • Ground black pepper, pinch


    1. Heat a large saucepan over a medium heat. Add the Stork or butter and, once melted, add the onion and squash along with a pinch of salt.
    2. Gently fry for 10 minutes, until the onion is translucent and the squash is softening. Add the garlic and continue to cook for a further 2 minutes.
    3. In a separate pan, warm the stock and half of the sage leaves.
    4. Add the pearl barley to the vegetables and increase the heat and cook for 2-3 minutes.
    5. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and once absorbed, add another ladleful, stirring now and again.
    6. Repeat this process until the stock is used up and the pearl barley is tender, approximately 30 minutes.
    7. Once the barley is tender, season to taste and serve the risotto garnished with the remaining sage.