Roast Butternut with Barley Risotto

Name: Roast Butternut with Barley Risotto
Total time: 3600 s
Yield: Serves 4 to 6 servings
Cuisine: South African
Ingredients: 1 large Butternut; 1 Tablespoon Olive oil; 1 teaspoon Salt; 1 teaspoon Sugar; 1 Cup Barley; 1 Stock Cube; 1 Onion; 1 Clove garlic; 1 tablespoon Canola oil; 1/2 cup White Wine; Pinch Salt; Pinch pepper

Claudine Noppe @cook_15809953

Pretoria

Quick and easy weeknight meal! Vegan friendly 🌱

Claudine Noppe @cook_15809953

Pretoria

Quick and easy weeknight meal! Vegan friendly 🌱

Saved

Ingredients

1 hour

Serves 4 to 6 servings

1large Butternut
1 TablespoonOlive oil
1 teaspoonSalt
1 teaspoonSugar
1 CupBarley
1Stock Cube
1Onion
1 Clovegarlic
1 tablespoonCanola oil
1/2 cupWhite Wine
PinchSalt
Pinchpepper

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Steps

1 hour

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

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

Serve