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

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