Creamy barley and squash risotto

INGREDIENTS

• ¼ tsp salt
• 1 tbsp butter
• 1 onion
• 1 butternut squash
• 2 cloves garlic
• 1 glass white wine
• 14 oz pearled barley
• 5 cups vegetable broth
• 1 tbsp mascarpone cheese
• 1¾ oz Parmesan cheese
• 1 handful parsley

TOOLS

• 1 knife
• 1 crusher
• 1 wooden spoon
• 1 grater
• 1 shallow saucepan
• 4 bowls

Peel the onion and chop it finely. Cut the butternut squash into small chunks and peel the garlic.

Crush the peeled garlic using a crusher.

Grate the parmesan cheese using a grater.

Chop the parsley.

Put butter in a shallow saucepan and turn on the heat. Add the chopped onions and butternut squash chunks to the shallow saucepan and stir with a wooden spoon for 2 minutes. Cook for 2 minutes while stirring with a wooden spoon. Then add the crushed garlic and stir again with a wooden spoon for 2 minutes. Cook for another 4 minutes while stirring occasionally. Next, pour white wine into the saucepan and cook for 3 minutes. After that add pearled barley to the mixture and stir with a wooden spoon. Then add vegetable broth and cook for 15 more minutes while stirring occasionally. Turn off the heat and let it rest for 2 minutes before adding the grated parmesan cheese, mascarpone cheese, chopped parsley and salt. Stir all together with the wooden spoon for 2 minutes until creamy. Finally, divide the mixture into bowls equally.

It’s ready to be served !