Butternut Squash And Barley Risotto

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Ingredients

  • 350g butternut squash, peeled and cubed into bite size chunks
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic minced
  • 200g barley, rinsed and picked over
  • 450ml chicken or vegetable stock
  • splash dry white wine (optional)
  • 2 tbsp fresh sage chopped ( 2 tsp dried)
  • 1 tbsp olive oil
  • To serve:
  • 50g freshly grated parmesan cheese
  • 1/2 bag of spinach leaves

Description

Well Given Food Prices Are Rocketing I Tried Using Barley Instead Of Arborio Rice. It Was A Success, Filling, Healthy And Still Really Yummy! NOTE: This Is Very Filling And Quite Rich In Flavour. So I Sometimes Serve Half Portions With Some Nice Green Bea

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