We can’t be the only ones who have mountains of cheese left after Christmas. Not because we don’t eat it, but because we buy so much!
Brie. Fruity wensleydales. Strong cheddars. Goats. Soft. Strong Stiltons. You name it, we probably had it at some point over the festive season. But when there’s so many different types, you don’t always get through a whole piece of each, which leaves plenty for using up in January, which is what inspired me to get creative and cheesy.
I love a risotto, and not long ago tried a pearly barley one when dining out – I’d been dying to cook more with this type of grain since getting it in our Hello Fresh trial last year. So with a block of white stilton with apricots, and some pearl barley grains, I decided to whip up something sweet, fruity and cheesy – a creamy rich risotto.
To balance out the flavours, and add the much needed veggies which every meal needs, I served the risotto in half of a roasted butternut squash. It looked pretty and tasted even better.
If you have white stilton with apricots in the fridge after your Christmas feasting, or even if you have to pop out and get some (Lidl has some for only £1.49), this recipe is well worth trying! It’s all below.
What do you do with the leftover food after Christmas?
White Stilton & Apricot Pearl Barley Risotto with Roasted Butternut Squash
A fab recipe for that leftover white stilton after Christmas!
- 1 small onion
- 2 garlic cloves
- 1 tbsp sunflower oil
- 42 g pearl barley
- 1 vegetable stock cube
- 1 butternut squash medium
- 100 g white stilton with apricots
- salt & pepper for seasoning
Chop the onion, and crush and finely chop the garlic. Heat 1 tbsp. oil in a saucepan, fry the onion and garlic for 4-5 minutes until golden.
Add the pearl barley, fry for a further minute. Make up 500ml stock with the vegetable stock cube. Add to the saucepan and stir. Bring to the boil, then reduce to a simmer, cover with a lid and leave to cook for 50 minutes. Stir occasionally and add more water if needed to avoid the pearl barley sticking to the bottom of the pan.
Whilst the pearly barley is cooking, preheat the oven to 220°. Cut the butternut squash in half length-ways and take out the seeds and middle carefully using a knife and spoon. Cut out a little more than usual to leave enough space for the risotto.
Roast the butternut squash in the oven for 40-45 minutes until you can easily stick a knife through the chunky bit.
Once the pearl barley is puffed up and soft enough, like a risotto, crumble in the white stilton and stir through until well combined. Heat for a couple more minutes to warm through.
Remove the butternut squash from the oven, serve each half on a bed of mixed leaves, fill with risotto and sprinkle with black pepper. Enjoy!