Pearl barley, parsnip & sage risotto

• butter↗25g g

  plus an extra knob to stir through

• onion↗1

  finely chopped

• parsnips↗4

  about 500g, peeled and cut into chunks

• garlic clove↗1

  crushed

• sage leaves↗10

  shredded, plus extra to serve

• pearl barley↗400g g

  rinsed

• hot vegetable stock↗1.4l ml
• parmesan↗25g g

  (or vegetarian alternative), grated, plus extra to serve

Step-by-step instructions

1. 1

   Heat the butter in a large saucepan. Add the onion and a pinch of salt, and cook gently for 5 mins. Tip in the parsnips, turn up the heat and cook for 8-10 mins, stirring every so often, until the parsnips are starting to brown and caramelise.

2. 2

   Add the garlic and sage, and mix through. Tip in the barley and stir to coat well. Pour in the stock, bring to the boil, then turn down to a simmer and cook for 35-40 mins, or until nearly all the liquid has been absorbed and the pearl barley is tender but still has a bite. You may need to add a little extra boiling water.

3. 3

   Take off the heat, top with the Parmesan and a knob of butter, then leave to melt. Give the risotto a good stir, then spoon into dishes. Top with more sage, Parmesan and some black pepper.