Snabb butternut squash-barley 'risotto'
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Snabb butternut squash-barley 'risotto'

Byt ut ris mot korn för att göra denna enkla squash 'risotto' med spenat och salvia. Det är hälsosamt och lågt på kalorier och fett – perfekt för en snabb middag

⏱️30 min
🍽️2 portioner
2.5
🇮🇹 Italiensk🇬🇧 Brittisk🍲 Middag

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Heat the oil in a deep frying pan over a medium heat, and fry the shallot with a pinch of salt for 5 mins until soft. Add the squash, garlic, sage and mace, and fry, stirring continually, for another 6-8 mins until the squash is starting to soften and the garlic is fragrant.
  2. 2
    Tip in the spinach and barley with some seasoning and the stock. Bring to a simmer and cook for 4-5 mins until the spinach has wilted. Add a splash more stock or water, if you like. When the ‘risotto’ is thick and creamy, taste to see if it needs a little more mace or nutmeg and seasoning. Stir in most of the parmesan, then top with the remaining parmesan and grind over some black pepper to serve.