BARLEY AND GEM SQUASH RISOTTO
- 3 gem squash, halved
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 sprigs fresh thyme (1 sprig is for garnish)
- 1 cup barley, rinsed
- 1 cup white wine
- 2 ½ cups good quality chicken or vegetable stock
- 1 ½ cup milk
- ½ cup grated Parmesan (or hard cheese of your choice)
- 40 g biltong powder
- freshly ground black pepper to taste
Add your gem squash halves to a large pot of boiling water. Cook for about 15 minutes, or until cooked through and the flesh can be easily pierced with a knife. Remove, drain and set aside to cool before removing the seeds.
Meanwhile, add your butter and olive oil to a large heavy-based pot over medium-high heat. When the butter starts to foam, add in your chopped onion and chopped thyme and cook for 10 minutes, or until the onions have softened and are translucent.
Add in your garlic and barley and stir well until the barley is well coated in any remaining oil and butter. Add in half cup wine and stir until the liquid has been absorbed, about 5 minutes.
Add in 2 cups stock and 1 cup milk and leave to simmer, uncovered and stirring occasionally, until the liquid has been absorbed and the barley is cooked through and creamy. Add the rest of the wine, milk and stock until barley is cooked and creamy. It should not be too dry.
Scoop out the flesh of the gem squash and add it to the risotto. Stir until everything is well mixed together. Add in the parmesan and biltong powder, check for seasoning and serve immediately in warmed bowls with a little extra grated Parmesan and the last sprig of thyme.
Recipe and photos: Liezl Louw
