Dinner

Butternut Squash & Red Pepper Pesto Pearl Barley Risotto

Step 1 of 9

Begin by preheating the oven to 180c and lining two baking trays with parchment paper.

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
1.2L vegetable stock
350g dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
40g dairy free parmesan or alternative
40ml extra virgin olive oil
40g pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
42oz vegetable stock
12oz dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
1.4oz dairy free parmesan or alternative
1.4oz extra virgin olive oil
1.4oz pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

Step 2 of 9

Scatter the small butternut squash cubes onto one and the sliced red peppers onto the other. Drizzle both with oil and roast in the oven for 25 minutes.

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
1.2L vegetable stock
350g dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
40g dairy free parmesan or alternative
40ml extra virgin olive oil
40g pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
42oz vegetable stock
12oz dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
1.4oz dairy free parmesan or alternative
1.4oz extra virgin olive oil
1.4oz pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

Step 3 of 9

Meanwhile in a large saucepan on a medium heat add the extra virgin olive oil along with the white onion and crushed garlic. Sauté for a few minutes until the onion begins to turn translucent.

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
1.2L vegetable stock
350g dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
40g dairy free parmesan or alternative
40ml extra virgin olive oil
40g pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
42oz vegetable stock
12oz dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
1.4oz dairy free parmesan or alternative
1.4oz extra virgin olive oil
1.4oz pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

Step 4 of 9

Next add the dried sage, pearl barley and butter and combine.

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
1.2L vegetable stock
350g dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
40g dairy free parmesan or alternative
40ml extra virgin olive oil
40g pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
42oz vegetable stock
12oz dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
1.4oz dairy free parmesan or alternative
1.4oz extra virgin olive oil
1.4oz pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

Step 5 of 9

Pour in the stock and leave to simmer for 25 minutes or so until the pearl barley has absorbed the stock and is cooked.

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
1.2L vegetable stock
350g dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
40g dairy free parmesan or alternative
40ml extra virgin olive oil
40g pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
42oz vegetable stock
12oz dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
1.4oz dairy free parmesan or alternative
1.4oz extra virgin olive oil
1.4oz pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

Step 6 of 9

Whilst the risotto is cooking prepare the pesto by adding all of the ingredients including the roasted red peppers into the Ninja blender and blending until smooth. Empty into a bowl.

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
1.2L vegetable stock
350g dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
40g dairy free parmesan or alternative
40ml extra virgin olive oil
40g pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
42oz vegetable stock
12oz dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
1.4oz dairy free parmesan or alternative
1.4oz extra virgin olive oil
1.4oz pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

Step 7 of 9

Rinse the blender and next add half of the butternut squash to it and blend again until smooth.

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
1.2L vegetable stock
350g dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
40g dairy free parmesan or alternative
40ml extra virgin olive oil
40g pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
42oz vegetable stock
12oz dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
1.4oz dairy free parmesan or alternative
1.4oz extra virgin olive oil
1.4oz pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

Step 8 of 9

Pour into the risotto along with half of the pesto and stir until combined.

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
1.2L vegetable stock
350g dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
40g dairy free parmesan or alternative
40ml extra virgin olive oil
40g pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
42oz vegetable stock
12oz dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
1.4oz dairy free parmesan or alternative
1.4oz extra virgin olive oil
1.4oz pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

Step 9 of 9

Finish by plating up and topping with the remaining butternut squash chunks, pesto dollops and fresh basil. Enjoy!

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
1.2L vegetable stock
350g dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
40g dairy free parmesan or alternative
40ml extra virgin olive oil
40g pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

1 white onion
3 garlic cloves (crushed)
1 butternut squash
2 tbsp extra virgin olive oil
1 tbsp dairy free butter
1/4 tsp dried sage
42oz vegetable stock
12oz dried pearl barley (rinsed)

For the pesto

2 red peppers
2 garlic cloves
1.4oz dairy free parmesan or alternative
1.4oz extra virgin olive oil
1.4oz pine nuts
A handful of fresh basil
1/2 tsp smoked paprika

Compatible with

Ninja Blenders and Food Processors

Ninja Foodi Power Nutri Blender CB100UK

Ninja Foodi Zerostick Sauce Pan

Allergies

Tip: Allergy Advice

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