Creamy barley & squash risotto

2 of 5-a-day 4 servings 600 kcal or less alternative grains iron lets eat more low gi mains over an hour pumpkin pumpkin risotto veggie

N/A

Source

Ingredients

1 tbsp butter

1 onion , finely chopped

1 small butternut squash (600-700g), peeled and diced into small chunks

2 garlic cloves , crushed

small glass of white wine

400g pearl barley

1.2l hot vegetable stock

1 tbsp mascarpone

50g parmesan (or vegetarian alternative), grated

large handful parsley , chopped

Method

Heat the butter in a large shallow saucepan. Add the onion and squash, and cook very gently, stirring occasionally, until the onion is soft and the squash is starting to soften, about 10 mins. Stir in the garlic and cook for 1 min more. Splash in the white wine and boil down. Add the barley, give it a stir and pour in the stock.

Gently simmer for 45 mins, stirring occasionally, until all the stock has been absorbed and the barley is tender. Add a little extra stock during cooking if it evaporates too quickly. Turn off the heat and stir through the mascarpone, half the Parmesan and all the parsley, then season. Spoon into bowls and scatter with the remaining Parmesan.