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Spelt, barley and squash risotto - Josh Eggleton
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This clever risotto recipe from talented chef Josh Eggleton is achieved using a carrot and butternut squash stock. An ideal recipe for a brisk, autumnal day

This risotto recipe, made with spelt and barley instead of rice, is an excellent vegetarian recipe from The Pony & Trap's Josh Eggleton.

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Spelt, barley and squash risotto - Josh Eggleton

Great British Chefs

Spelt, barley and squash risotto


clock
1 hour
Ingredients
∙ Serves 4
Produce
  • 1 Butternut squash
  • 8 Carrots
  • 1 Celery stick
  • 1 Garlic clove
  • 1 handful Pea shoots
  • 2 Shallots
Pasta & Grains
  • 150 g Pearl barley
Baking & Spices
  • 1 Pepper
  • 1 Salt
Oils & Vinegars
  • 1 Olive oil
  • 4 tsp Truffle oil
Nuts & Seeds
  • 50 g Chestnuts, cooked
  • 1 tbsp Pistachio nut
Dairy
  • 3 knobs Butter
  • 2 tbsp Milk
  • 200 g Parmesan
Beer, Wine & Liquor
  • 100 ml White wine
Other
  • 150g of spelt

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