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Roast Butternut with Barley Risotto
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A picture of Roast Butternut with Barley Risotto.

Roast Butternut with Barley Risotto

Claudine Noppe
Claudine Noppe @cook_15809953
Pretoria

Quick and easy weeknight meal! Vegan friendly 🌱

Quick and easy weeknight meal! Vegan friendly 🌱

Read more

Roast Butternut with Barley Risotto

Claudine Noppe
Claudine Noppe @cook_15809953
Pretoria

Quick and easy weeknight meal! Vegan friendly 🌱

Quick and easy weeknight meal! Vegan friendly 🌱

Read more
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Ingredients

1 hour
Serves 4 to 6 servings
  1. 1large Butternut
  2. 1 TablespoonOlive oil
  3. 1 teaspoonSalt
  4. 1 teaspoonSugar
  5. 1 CupBarley
  6. 1Stock Cube
  7. 1Onion
  8. 1 Clovegarlic
  9. 1 tablespoonCanola oil
  10. 1/2 cupWhite Wine
  11. PinchSalt
  12. Pinchpepper
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Steps

1 hour
  1. 1

    Cube Butternut but leave the skin on. Put in Roasting Tin with Olive Oil, Salt and Pepper. Bake at 200 Degrees Celsius for 45 to 60 min.

  2. 2

    Meanwhile, fry the chopped onion and garlic in the canola oil until translucent. Add the barley and then deglaze the pan with the wine. Add the stock cube and 500 ml of water and reduce heat so that the barley is simmering — Cook for 45-60 min.

  3. 3

    Serve

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Copied!

Claudine Noppe
Claudine Noppe @cook_15809953
on February 20, 2019 14:02
Pretoria
Consumer Science Student at Tuks 🍰Instagram: @claudinenoppe
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Comments

Misaki Oba
Misaki Oba @cook_12751554
February 26, 2019 10:31
What a beautiful recipe!!!
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