• p61

    Ingredients:

    150g of spelt

    150g of barley

    2 shallots

    1 celery stick

    1 garlic clove

    100ml of white wine

    50g of cooked chestnuts, chopped

    1 butternut squash, peeled, seeds removed

    4 tsp of truffle oil

    200g of Parmesan, grated

    3 knobs of butter

    1 tbsp of pistachio nuts

    8 carrots, peeled

    1 handful of pea shoots

    salt

    pepper

    2 tbsp of milk

    olive oil

    Directions:

    Juice 4 of the carrots in a blender and chop the remaining 4. Chop the bottom half of the squash into cubes, place in a pan with the chopped carrots and milk and butter. Simmer until tender

    Add the contents of the pan to a blender with the carrot juice and blend - add more milk if the purée looks too thick

    Peel and chop the other half of the squash into cubes, toss with the olive oil, salt and pepper and then roast in the oven at 180°C/gas mark 4 until the squash looks tender

    Start the risotto. Crush the garlic and then finely dice the shallots and celery. In a large pan sweat the garlic, shallots and celery in a knob of butter

    Wash the barley and spelt and then add both to the pan. Add the white wine and a splash of water, cook until absorbed

    Add 100g of the carrot and squash purée, stirring constantly until the grains are coated. As it cooks, keep adding more of the purée - as you would do traditionally with a stock - to ensure the risotto doesn't dry out

    Once all of the purée has been absorbed add the cubes of squash, chopped chestnuts, Parmesan, truffle oil and a knob of butter and stir in

    Season to taste with salt and pepper. Serve on a large plate and garnish with the chopped pistachios, pea shoots and a few drops of olive oil