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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/vegetable stock
• Splash dry white wine (optional)
• 2 tbsp fresh sage chopped ( 2 tsp dried) or 3 tbsp fresh rosemary chopped (2 tsp dried)
• 1 tbsp olive oil
• 50g fresh grated parmesan cheese
• Half bag of spinach leaves, washed

Description

This A Twist On The Normal Italian Risotto, Instead Of Rice That Seems To Have Sky Rocketed In Price, It Uses Barley!

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