Italian Cooking Tips with Drew&Cole
Vibrant, delicious and packed full of flavour, Italian cuisine is perfect for any occasion….
Pearl Barley is usually cheaper than traditional risotto rice, and more interesting in texture too. It should be slightly chewy so don’t worry if you think it’s underdone.
The colourful squash brings this dish to life but feel free to sprinkle with some grated parmesan and rocket leaves for a little something extra.
1 tbsp olive or cooking oil
1 red onion, diced
2 garlic cloves, crushed
1 butternut squash, peeled and cut in to 1cm cubes
150g pearl barley, rinsed
150g green lentils, rinsed
750ml vegetable stock
150ml white wine
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, press START then add the oil and allow to heat. Add the squash, onion and garlic and stir regularly for ~3 minutes until the onion begins to soften, then press CANCEL.
Add the rest of the ingredients and stir to combine.
Put the lid on and close the pressure valve then select the STEW/SOUP function, adjust the time to 25 minutes then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.