Josh Eggleton
Spelt, Barley and Squash Risotto by Josh Eggleton
Serves 4
Spelt, Barley and Squash Risotto
1. First make the puree. Peel the carrots and the bottom half of squash, removing the seeds.
2. Juice one half the carrots and then chop the other half. Chop the bottom half of the squash, place in a pan with milk and butter. Simmer until tender and then blend.
3. Peel and Chop with other half of the squash into cubes, toss with the olive oil, salt and pepper and then roast until tender.
4. Start the risotto. Finely dice the shallots and the celery and mince the garlic. In a medium sized saucepan sweat with the butter.
5. Wash the barley and spelt. Once the shallots, celery and garlic have sweated down toast the barley and spelt in the hot butter. Add the white wine and cook until absorbed. Then add a small amount of water.
6. Add 100g of the puree, stirring constantly until the grain is coated. Add more puree if it dry’s out.
7. When the grain is cooked add with squash cubes, chopped chestnuts, parmesan, 25g butter and truffle oil.
8. Stir to incorporate. Season to taste with salt, pepper or parmesan.
9. Serve on a large plate and garnish with the chopped pistachios, pea shoots and olive oil.
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