500g butternut squash
4 tbsp olive oil
4 sprigs thyme, leaves stripped
1 clove garlic, chopped
50g unsalted butter
1 medium onion, very finely chopped
1 stick celery, very finely chopped
500g pearl barley
2ltr hot chicken stock
Preheat the oven to 200C
Peel and cube the squash into 2cm cubes.
Mix together garlic, thyme, plenty of sea salt and pepper.
Stir in the olive oil.
Coat the squash in the herb oil mixture. Place onto a large flat tray and roast in the oven for 15-20mins or until browned
Melt the butter in a large, thick-bottomed saucepan then add the celery and onion. Soften for 2 minutes on a low heat.
Add the pearl barley and stir to coat each grain, toasting for two minutes.
Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes.
Add the roasted butternut squash to the risotto and serve
This takes more time to cook and more stock than a risotto