Creamy barley & squash risotto

• butter↗1 tbsp tbsp
• onion↗1

  finely chopped

• small butternut squash↗1

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

• garlic cloves↗2

  crushed

• small glass of white wine
• pearl barley↗400g g
• hot vegetable stock↗1.2l l
• mascarpone↗1 tbsp tbsp
• parmesan↗50g g

  (or vegetarian alternative), grated

• large handful parsley↗

  chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.