A beautiful meteor shower will be visible across Ireland tonight
A beautiful meteor shower will be visible across Ireland tonight

Sarah Finnan

What to eat tonight: Mussels and bucatini pasta
What to eat tonight: Mussels and bucatini pasta

Meg Walker

Chrissy Teigen says Meghan Markle reached out to her after her pregnancy loss
Chrissy Teigen says Meghan Markle reached out to her after her pregnancy loss

Megan Burns

8 brilliant Irish picks worth watching ahead of the Oscars this weekend
8 brilliant Irish picks worth watching ahead of the Oscars this weekend

Jennifer McShane

#EarthDay: 4 ways to recycle used coffee grounds for around the house
#EarthDay: 4 ways to recycle used coffee grounds for around the house

Shayna Sappington

Win a Paint at Home Kit for you and 4 friends
Win a Paint at Home Kit for you and 4 friends

IMAGE

Trouble nodding off? This viral sleeping hack says it can happen in 120 seconds
Trouble nodding off? This viral sleeping hack says it can happen in 120 seconds

Jennifer McShane

Image / Editorial

Make Ard Bia’s Nourishing, Warming Squash Barley Risotto


by IMAGE Interiors & Living
21st Dec 2015

Ard Bia's squash barley risotto

blank

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)

YOU WILL NEED
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

METHOD
1. Cook the butternut squash in the oven for 20-30 mins at 200?C. Pur?e when soft.
2. Saut? 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

Also Read

blank
EDITORIAL
Vaccine envy: ‘Why a year of Covid has brought out the begrudgers’

By Amanda Cassidy

Taylor Swift
EDITORIAL
I was not a fan of Taylor Swift. Then I watched her documentary

The documentary Miss Americana has shown a different side to...

By Edaein OConnell

blank
HEALTH & WELLNESS
The trickle of information from the Government on restrictions has made a grim situation so much worse

By Amanda Cassidy

Keith-_-Tara_130_Web Shantanu Starick painting kitchen cabinets
EDITORIAL
How to limit drips and brush strokes while painting kitchen cabinets

Painting kitchen cabinets can be transformative and can be achieved relatively low-cost,...

By Amanda Kavanagh

Women with MS who take medication, especially immunosuppressants, cannot become pregnant unless they come off medication.
premium HEALTH & WELLNESS, REAL-LIFE STORIES
I had to weigh up the possibility of losing my mind against losing my future children

Holograms of the children she may never have dance across Dearbhla Crosses' mind as an MS diagnosis and Covid-19 are unwelcome reminders of her biological clock ticking.

By Dearbhla Crosse

blank
EDITORIAL
“You’re weird Mammy… other mothers iron”: Author Elske Rahill on writing and motherhood

“Every baby costs you a book” – that’s something women...

By IMAGE

blank
EDITORIAL
What to eat this weekend: Fish n’ courgette chips with homemade tartar sauce

This healthy fish and courgette chips recipe from Jane Kennedy...

By Meg Walker