Home > Recipes > Parmigiano Reggiano barley risotto with butternut squash and pancetta

Parmigiano Reggiano barley risotto with butternut squash and pancetta

CourseMain course

Ingredients

Serves 4

½ butternut squash, peeled and cut into half-inch cubes

1 large sweet potato, peeled and cut into half-inch cubes

3 tbsp olive oil

10 sage leaves, roughly chopped, plus extra to serve

3 cloves garlic, roughly chopped

5.3 oz/150 g smoked pancetta cubes

Pat of butter

1 onion, sliced

5 fl oz/150 ml white wine

14 oz/400 g barley, rinsed

40 fl oz/1.2 l chicken stock

5 cm piece Parmigiano Reggiano rind

2 tbsp crème fraîche

1.75 oz/50 g grated Parmigiano Reggiano, plus extra to serve

Prepare this recipe with

30 months maturation

Preparation

Preheat the oven to 400°F/200°C. Place the squash, sweet potato, 2 tbsp oil, sage, garlic and half of the pancetta on a baking tray and mix to coat. Roast in the oven for 20-30 minutes until beginning to brown. Meanwhile, melt a pat of butter in a saucepan with the remaining oil and sweat the onion until translucent. Add the remaining pancetta and cook until browned. Add the wine and reduce slightly before adding the barley, chicken stock and Parmigiano Reggiano rind. Simmer, stirring occasionally, for 30 minutes. Add more stock if necessary. Add the roasted vegetables and pancetta (reserving some for serving) and cook for a further 10 minutes until the barley is cooked through. Remove from the heat, remove the rind and stir in the crème fraîche and grated Parmigiano Reggiano, and season to taste. Serve with the reserved roasted vegetables and pancetta, extra Parmigiano and sage.