Lentil, Barley and Butternut Risotto
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 texture is meant to be different.
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 into 1cm cubes
- 150g pearl barley, rinsed
- 150g green lentils, rinsed
- 750ml vegetable stock
- 150ml white wine
- Salt and pepper (to taste)
Select the SAUTE function and scroll down to VEG ASPARAGUS then press START. Add the oil and allow to heat up for 2 mins.
Add the squash, onion and garlic and stir regularly for ~3 minutes until the onion and other vegetables begin to soften.
Add the rest of the ingredients and stir to combine then press the BACK button.
Put the lid on and close the pressure valve then select the PRESSURE COOK function and MULTIGRAIN program, and then adjust the time to 20 minutes. Press START.
When the program has finished, we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.