Make Ard Bia’s Nourishing, Warming Squash Barley Risotto

Ard Bia's squash barley risotto

Wintry nights in call for this wholesome and warming squash barley risotto – an exclusive recipe from Galway’s Ard Bia at Nimmo’s…
Serves 6 (as a main course or makes 10 starter portions)

1 yellow onion, finely diced
2 cloves garlic
500g pearl barley
1/2 cup white wine
5 cups vegetable stock
1 butternut squash
oil, salt, pepper, to taste
3 tbsp parmesan cheese
1 tbsp butter
200g St Tolas goat’s cheese
For the candied walnuts
1 cup walnuts
1/4 cup sugar
1 tbsp butter

Ard Bia's homely, welcoming interior

Ard Bia’s homely, welcoming interior

1. Cook the butternut squash in the oven for 20-30 mins at 200°C. Purée when soft.
2. Sauté the onions and garlic until they’re translucent.
3. Add the barley and white wine, and cook slowly until all of the wine is absorbed.
4. Add the stock half a cup at a time, making sure all the liquid is absorbed before adding more. Continue until the barley is completely soft.
5. To make the candied walnuts, heat a heavy-bottomed pan over a medium heat and pop in the butter to melt.
6. Stir the nuts to coat them in butter and then add the sugar. Stir continuously until caramelised.
7. Pour the nut mixture onto parchment paper, separating the nuts before allowing them to cool.
8. Add the candied nuts to the barley risotto and add the goat’s cheese on top with a teaspoon.
9. Serve with parmesan shards and enjoy!

Ard Bia at Nimmo’s

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