Roasted squash, pancetta & chestnut risotto

• large butternut squash↗1

  (about 1.5kg), peeled, ends trimmed, cut in half widthways and spiralized into thin noodles

• olive oil↗1 ½ tbsp tbsp
• chilli flakes↗1 tsp tsp
• cooked chestnuts100g g

  quartered

• sage↗½ small pack

  leaves picked

• slices pancetta↗8
• banana shallots↗2

  finely chopped

• garlic cloves↗2

  finely chopped

• pearl barley↗200g g
• low-sodium vegetable stock↗850ml ml

  (we used bouillon)

• parmesan↗

  to serve

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Toss the squash with ½ tbsp of oil, chilli flakes and a little seasoning on a large roasting tray. Roast for 15 minutes, then add the chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet. Return to the oven for 8‑10 minutes until the pancetta and sage are crisp. Remove from the oven and set aside. When cool, tear the pancetta and sage leaves into pieces.

2. 2

   Heat the remaining oil in a sauté pan over low heat. Add the shallots and cook for 8 minutes until softened but not coloured. Add the garlic and cook for 1 minute. Tip in the pearl barley, toast for a minute, then pour in the stock.

3. 3

   Working in small amounts, add the stock to the pan and cook, stirring over medium heat until all the liquid is absorbed by the barley – about 20 minutes. When there is only a little liquid left, stir in the roasted ingredients to warm through. Season to taste. Serve with Parmesan.