Roast butternut & Swiss chard barley risotto – Dianne Bibby

Dianne Bibby's Roast Butternut, Swiss Chard & Barley Risotto

Dianne Bibby’s Roast Butternut, Swiss Chard & Barley Risotto

Dianne Bibby is a star at vegetarian food.  She is such an inspiration to me as she makes her dishes look beautiful, aromatic, and punchy full with flavour.  As a result, they are so easy to match with wines of equal ‘weight’ in terms of aroma, taste and mouthfeel.  This dish is just perfect for the HPF Swartskaap 2011.

Roast butternut & Swiss chard barley risotto
Serves 4

3 tablespoons olive oil
500g butternut, cut into chunks
1/2 teaspoon dried oregano
1 tablespoon butter
2 leeks, diced
1 shallot, finely diced
1 bunch Swiss chard, centre stem removed and shredded
zest of half a lemon, plus juice
1/4 teaspoon chilli flakes
1 stem fresh rosemary, de-stalked and finely chopped
1 heaped cup (225g) barley
1/3 cup white wine
800ml weak vegetable stock
1/2 cup parmesan cheese
1 pack wild rocket (about 30g), finely chopped
generous handful toasted pine nuts
salt and freshly ground black pepper

Preheat the oven to 200º C. Line a baking sheet with parchment paper and spread the butternut out on the sheet. Drizzle with 2 tablespoons olive oil and season with oregano, salt and pepper. Roast for about 40-45 minutes until caramelised and tender.

Heat the remaining olive oil and 1 tablespoon butter in sauté pan. Add the leeks and diced shallot. Cook over a medium heat until soft and translucent. Add the chard, lemon zest, chilli and rosemary. Once the spinach has wilted down, stir in the barley. Deglaze the pan with the wine and reduce down by half. Pour in all the stock, cover with a lid and allow to simmer for about 30 minutes. The stock should be completely absorbed and the barley tender to the bite.

Add half the parmesan cheese and a generous squeeze of lemon juice. The risotto should be creamy and loose, so add a little more water if you think it’s needed. Now gently fold through the roasted butternut and rocket.

Serve immediately with the remaining parmesan and toasted pine nuts.

For additional texture, colour and flavour, I scatter over some beetroot threaded sprouts.

Michael’s wine recommendation – CLICK HERE

Hermanuspietersfontein Swartskaap 2011

Hermanuspietersfontein Swartskaap 2011

Dianne Bibby

Dianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE