Scuais Chipotle ar Risotto Eorna - Chipotle Squash on Barley Risotto with Salsa Verde Puimcín ruadhóite ar oinniún caramalaithe agus risotto eorna le salsa verde / Scuais rósta ar oinniún caramalaithe agus risotto eorna le salsa verde Pan seared pumpkin on caramelised onion and barley risotto with salsa Verde Do cheathrar Serves 4 Don risotto 30ml ola olóige Oinniún mór amháin slisnithe go mion 3 chlóbh gairleoige mhionaithe 3 dhuilleog labhróige 200ml fíon bán 350g eorna phéarlach 1200ml stoc glasraí Spbh mustard Dijon 2 spbh peisteo veigeánach** Gráinnín maith noitmig nó maicis 3 spbh carntha calóga giosta cothaitheach Don phuimcín ½ phuimcín meánach 50ml ola olóige Tsp calóga siopótlae Spbh púdar cuimín Tsp paiprice deataithe Salann mar is maith leat Tsp ola seasamain tóstáilte For the risotto 30ml olive oil One large onion finely sliced 3 cloves minced garlic 3 bay leaves 200ml white wine 350g pearl barley 1200ml veg stock Tbsp dijon mustard 2 tbsp vegan pesto Good pinch nutmeg or mace 3 heaped tbsp nutritional yeast flake For the pumpkin ½ a medium squash 50ml olive oil Tsp chipotle flakes Tbsp cumin powder Tsp smoked paprika Salt to taste Tsp toasted sesame oil Salsa Verde 20g peirsile 5g dragan úr 5g miontas úr 1 scailliún Clóbh gairleoige mionaithe Spbh Dijon 30ml sú líomóide Salann/agáibhe 40g caprais 50ml ola olóige Salsa Verde 20g flat parsley 5g fresh tarragon 5g fresh mint 1 scallion Minced clove garlic Tbsp dijon 30ml lemon juice Salt/agave 40g capers 50ml olive oil Modh Method Don risotto, ar theas ard téigh beagán ola i sáspan, nuair atá sé ag lonrach cuir leis an oinniún agus measc ar feadh nóiméad nó dhó chun é a charamalú, cuir leis an labhróg agus an ghairleog agus ísligh an teas de bheagán. Cuir isteach an fíon agus cócaráil ar feadh nóiméad nó dhó chun roinnt den alcól a chócaráil amach. Cuir leis an eorna agus measc lena chlúdach. Nuair a shúitear isteach an fíon atá fágtha cuir ¼ den stoc isteach agus ísligh an teas chuig teas meánach. Fág chun an leacht a shú agus déan an próiseas sin arís, 3 uair eile. Cuir beagán eile uisce leis ag an deireadh más gá, ba cheart go mbeadh an risotto deas scaoilte. Cuir na comhábhair eile don risotto leis agus blaistigh mar is maith leat For the risotto; over a high flame heat a little oil in a saucepan, once shimmering add the onion and stir for a minute or two to caramelise, add the bay and garlic and lower the heat back slightly. Add the wine and cook for a minute or so to cook out some of the alcohol. Add the barley and stir to coat. Once the remaining wine has been absorbed add ¼ of the stock and lower the heat back to low medium. Leave to absorb and repeat this process, 3 more times. Add a little more water at the end if needed, you want a nice loose risotto. Add the remaining risotto ingredients and season to taste Nuair atá an risotto ag cócaireacht téigh ar aghaidh chuig an scuais, rinseáil é agus gearr ina cheathrúna é ar a fhad agus bain amach na síolta. Réamhthéigh an t-oigheann chuig 200 céim, líneáil tráidire bácála le párpháipéar, ullmhaigh an é, rollaigh sa mheascán ola agus spíosraí agus cuir salann leis agus bácáil ar feadh timpeall 20 nóiméad, á iompú uair amháin. Nuair atá an scuais bog bain amach as an oigheann é agus croith an ola seasamain ar na píosaí ar fad, fág i leataobh. While the risotto is cooking move on to the squash, rinse it quarter it lengthways scoop out the seeds. preheat oven to 200 degrees, line a baking tray with parchment, prepare it; roll in oil and spice and salt and bake for about 20 minutes turning once. When the squash is tender remove from the oven and shake the sesame oil over the wedges, leave aside Don salsa, mionghearr na luibheanna, an ghairleog agus an scailliún agus cuir i mbabhla iad leis na comhábhair eile. Le riar, cuir ceathrú den risotto i mbabhla riartha agus cuir píosa den phuimcín agus spúnóg deas den salsa Verde ar a bharr. For the salsa; finely chop the herbs, garlic and scallion and tip them into a bowl with the other ingredients. To serve spoon a quarter of the risotto into a serving bowl and top with a wedge of pumpkin and a good dollop of salsa Verde