Barley Risotto with Goats’ Cheese and Veg

A nutty, flavoursome recipe that can help lower cholesterol


Preparation time 10mins
Cooking time 20mins
Equipment needed 1 saucepan; 1 roasting tray


2tsps sunflower oil
200g pearl barley
700-750ml veg stock
50g goats’ cheese, chunks
1/2 small butternut squash or pumpkin, chopped
1 small courgette, chopped
1 small onion, chopped
1 clove of garlic, chopped
20g flat parsley, chopped
Salt and pepper, to taste


1 Preheat the oven to 180C, gas mark 7. Add the chopped squash and courgette to a roasting tray and, in a little oil, roast in the oven for 10-15mins until they’re a little coloured on the edges.

2 Heat 1tbsp oil in a saucepan and cook the onion with the seasoning  for 5mins on a low heat. Stir in the garlic and cook for 30secs. Add the barley and cook for 3mins to ‘toast’ the grains but with care not to burn them.

3 Add the stock in stages, about 100ml at a time, stirring frequently. When each amount of liquid has been absorbed by the barley, add another amount until it’s all gone. Taste the barley to check it’s cooked enough; it should be soft but not falling apart. Add more stock or some water if necessary. This stage takes approx 15mins.


4 Add the goats’ cheese and allow it to melt through before adding the butternut squash, courgette and chopped parsley.