Pearl barley butternut squash and sage risotto
Ingredients
- 75g/2½oz butter
- 1 onion, finely chopped
- 800g-1kg/1lb 12oz-2lb 4oz butternut squash, peeled, seeds removed, diced
- 2 garlic cloves, finely chopped
- 1 litre/1¾ pint vegetable stock (made from a stock cube)
- 250g/9oz pearl barley, rinsed
- 2 sprigs sage, leaves picked and finely sliced
- Salt and black pepper
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