Speedy butternut squash barley ‘risotto’

• olive oil↗2 tsp tsp
• shallot↗1 large

  or small onion, finely chopped

• squash↗300g g

  or pumpkin, cut into 1cm cubes

• garlic cloves↗2

  crushed

• sage↗small handful of

  leaves, finely chopped

• ground mace½ tsp tsp

  or a good grating of nutmeg

• spinach leaves↗160g g
• barley↗2 x 400g cans

  in water, drained

• hot vegetable stock↗300ml ml
• parmesan↗40g g

  or vegetarian alternative, finely grated

Step-by-step instructions

1. 1

   Heat the oil in a deep frying pan over a medium heat, and fry the shallot with a pinch of salt for 5 mins until soft. Add the squash, garlic, sage and mace, and fry, stirring continually, for another 6-8 mins until the squash is starting to soften and the garlic is fragrant.

2. 2

   Tip in the spinach and barley with some seasoning and the stock. Bring to a simmer and cook for 4-5 mins until the spinach has wilted. Add a splash more stock or water, if you like. When the ‘risotto’ is thick and creamy, taste to see if it needs a little more mace or nutmeg and seasoning. Stir in most of the parmesan, then top with the remaining parmesan and grind over some black pepper to serve.