Barley, Butternut Squash and Pancetta Parmigiano Reggiano Risotto

Impress your guests during butternut squash season with this delectable barley, butternut squash and pancetta Parmigiano Reggiano Risotto.

Place squash, sweet potato, oil, sage, garlic and half the pancetta on a baking tray and mix. Roast in the oven until slightly brown. Meanwhile, melt the butter, oil and onion. Add the remaining pancetta, wine, barley and chicken stock occasionally.

Add roasted vegetables and pancetta and cook until barley is cooked through. Remove from heat and stir in crème fraîche, grated Parmigiano Reggiano and season. Serve with roasted vegetables and pancetta, extra Parmigiano Reggiano and sage.For more information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com.

Barley, Butternut Squash and Pancetta Parmigiano Reggiano Risotto

 Serves 4

  

½ butternut squash, peeled and cut into 1cm cubes

 1 large sweet potato, peeled and cut into 1cm cubes

 3 tbsp olive oil

 10 sage leaves, roughly chopped, plus extra to serve

 3 cloves garlic, roughly chopped

 150g smoked pancetta cubes

 Knob of butter

 1 onion, sliced

 150ml white wine

 400g barley, rinsed

 1.2 litres chicken stock

 5cm piece Parmigiano Reggiano rind

 2 tbsp crème fraîche

 50g grated Parmigiano, plus extra to serve

  

Preheat the oven to 200oC

Place the squash, sweet potato, 2 tbsp oil, sage, garlic and half of the pancetta on a baking tray and mix to coat

Roast in the oven for 20-30 minutes until beginning to brown

Meanwhile, melt a knob of butter in a saucepan with the remaining oil and sweat the onion until translucent. Add the remaining pancetta and cook until browned

Add the wine and reduce slightly before adding the barley, chicken stock and Parmigiano Reggiano rind

Simmer, stirring occasionally, for 30 minutes. Add more stock if necessary

Add the roasted vegetables and pancetta (reserving some for serving) and cook for a further 10 minutes until the barley is cooked through

Remove from the heat, remove the rind and stir through the crème fraîche, grated Parmigiano Reggiano and season to taste

Serve with the reserved roasted vegetables and pancetta, extra Parmigiano and sage

The Consorzio del Formaggio Parmigiano Reggiano

Photography: Steve Lee

Recipe Editing and Food Styling: The Dialogue Agency

Chef Wise website .