Spiced Pearl Barley Risotto with Butternut squash and poached chicken
Equipment
- shallow pan
Ingredients
- 40 g butter
- 2 pieces shallots finely diced
- 200 g butternut squash cut into pieces
- 1 sprig thyme
- 350 g pearl barley
- 2 tbsp mild curry powder
- 300 g poached chicken cut into bite sizes
- 100 ml white wine
- 1 l vegentable stock boiling
- 50 ml mascarpone
- 75 g Parmesan freshly grated
- ½ lemon juice
- 1 tbsp chives chopped
- 1 serving fresh rocket
- 1 pinch cracked black pepper
- 1 pinch salt
Instructions
- Melt the butter in a shallow pan over a low heat and add the shallots, butternut squash and thyme, cook gently until completely softened. Add the pearl barley, curry powder and poached chicken pieces and coat in the melted butter, then add in the white wine, stir gently.Add a ladleful at the time of the warm vegetable stock to the pearl barley, never adding the next ladle until the previous one has fully evaporated. It is vitally important not to rush this process but continue to add all of the liquid until the barley is plump and tender.
- Season with salt and pepper and add the mascarpone and Parmesan cheese now. Continue to gently stir until the cheese is melted thoroughly. Add the lemon juice, chives and rocket leaves and combine thoroughly.
Notes
Serve immediately.
