Roasted Butternut Squash & Pearl Barley Risotto

Roasted Butternut Squash & Pearl Barley Risotto

A flavour combination made in food heaven. The perfect vegetarian winter warmer.


Roast your butternut squash separately to ensure a squidgy, caramelised butternut cube.




  • 100g of Pine Nuts - £2.80

  • Butternut Squash- £0.90

  • Vegetable Stock Cubes - £0.30

  • 125g of Goat’s Cheese - £1.50

  • 1 Brown Onion - £0.16

  • Garlic - £0.30

  • 1 Lemon - £0.30

  • 1 Bunch of Thyme - £0.70

  • 1 Bunch of Sage - £0.70

  • 500g of Pearl Barley - £0.55

  • Total Cost – £8.21 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Preheat your oven to 180°C/356°F

  2. Remove the skin from the butternut squash and cut up into cubes. Place cubes in baking tray, cover in salt, pepper and olive oil, and whack into the oven for 30 minutes, or until dehydrated, caramelised and squidgy.

  3. Toast your pine nuts. Place in a pan, no oil, medium heat. Keep jiggling so they don’t burn. Should take 2 – 3 minutes.

  4. Now for your stock. Fill a large measuring jug with 750ml water. Add one stock cube and mix. Then, finely chop 10 small sage leaves, or 5 big ones, and add to the stock. Give it a mix and set aside.

  5. Finely chop 1 onion and 2 cloves of garlic.

  6. Now for the risotto. Add a large splash of oil and the onion to a big pan. Add 3-4 pinches of thyme leaves. Allow the onions to soften, and then add the garlic. If they start catching on the pan, just add a small splash of stock.

  7. Once softened, after 5 minutes or so, add 400g of pearl barley. Coat the barley in the onions and garlic, and then start adding stock.

  8. Just like a risotto, add a big splash of the stock then allow the barley to absorb it. Once absorbed, add more. Keep on doing this until the barley is soft. If you run out of stock, just fill up another glass of water, crumble some more stock cube into it, and add that.

  9. Once the barley is soft, add your roasted butternut squash. Then add the zest of half a lemon.

  10. Mix it all together and take off the heat. Add your pine nuts, a few dollops of goats cheese, a few more sage and thyme leaves, and a few drops of lemon juice (don’t overdo the lemon juice, as it can overpower the other flavours).

  11. Finally, add a bit more salt, pepper, and olive oil, and you're done. Whammy!

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