Method Heat a large saucepan over a medium heat. In a separate pan, warm the stock and half of the sage leaves. Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Once the barley is tender, taste and season to taste with salt and pepper. Serve the risotto garnished with the remaining sage.
Barley is cheaper and lighter than Italian risotto rice, you can add all the liquid at once and it's really hard to overcook This autumnal risotto has a wonderful nutty flavour and is low in fat too Love risotto? Try this low-fat version, which swaps traditional risotto rice for pearl barley
Method Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. In a separate pan, warm the stock and half of the sage leaves. Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes.
Swap regular risotto rice for chickpeas and pearl barley to make this smoky chipotle-flavoured risotto. Add extra chipotle if you like it spicy Heat the oil in a large saucepan over a medium heat, add the onion and fry for 5 mins to soften slightly.