Mushroom and Butternut Squash Risotto Recipe


This recipe has been modified from our friend Niky’s recipe 🙂 It’s lovely and filling and really tasty too! You could substitute the mushrooms and butternut for other vegetables depending on what you fancy (or what you have left in the fridge!).

The mushrooms give this a really lovely rich flavour

900 ml Vegetable stock
300 g Pearled spelt or pearl barley (or a mixture)
400 – 500 g Chestnut mushrooms
1 large Onion
1 large clove of Garlic
1/2 Butternut squash
1/2 tsp Thyme
1/2 tsp Oregano
Himalayan rock salt and pepper to taste
1 tbsp Olive oil or coconut oil

Put the oil and onion (finely chopped) into a pan and gently heat until the onion is cooked through. Add the garlic half way through. Add the spelt or barley and stir well to coat all the grains in the oil. Gradually add the vegetable stock, stirring all the time. Leave to simmer for 20 minutes. Add the butternut squash (cubed) and cook for 5 mins. Then add the mushrooms (thickly sliced) and cook for a further 10 – 15 minutes until the spelt or barley is tender. Serve with some fresh spinach.

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