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Pearl Barley Risotto with Roasted Butternut Squash and Dee’s Leek and Onion Sausages

By Dee, 12th January 2016

I got the idea for this recipe after had a delicious spelt and butternut squash risotto in Dublin last year. It was wonderfully filling, yet slightly sweet. I added a touch of rocket to give it a pepper bite to cut through the sweetness and a little pinch of basil for a classic taste.

  • Prep: 19 mins
  • Cook: 22 mins
  • 19 mins

    22 mins

    41 mins

  • Yields: 4 servings

Difficulty rating:


1-2 packs of Dee’s Leek and Onion Sausages

2 tbs olive oil

1 small onion, diced

300g pearl barley

1 litre of veg stock

2 garlic cloves, chopped

10g Basil

1 small butternut squash, (cut into cubes and tossed in some oil and fresh herbs such as, thyme, rosemary and garlic.)

25-45g rocket


1Preheat the oven to 190° C and roast the butternut squash with the herbs, garlic and oil for about 10-15 minutes, until browned.

2In a pot, heat the olive oil, add in the diced onion and sauté until lightly browned. Next add in the barley and cook for 2-3 minutes. Add the garlic and cook 1 minute more. Pour in the stock and bring to the boil and let it simmer gently for 20-25 minutes until the water is gone and the barley is sticky.

3Take the pot off the heat and mix in the chopped Basil (reserve some to garnish) and let sit for 2-3 minutes, then add in the rocket and stir.

4When the butternut squash is done, leave aside and cook the sausages according to packet instructions (I baked them in the oven.)

5Place a portion of the barley risotto in a bowl and scatter over some of the butternut squash and basil leaves on top. Place the sausages and give it a final drizzle of olive oil to finish.