Barley squash and pepper risotto
Ingredients
- 2 tbsp. extra virgin olive oil, plus extra to garnish
- 1 medium onion, finely chopped
- 300 g (11oz) pearl barley
- 50 mL (2fl oz) white wine
- 1 L (2¼ pint) hot vegetable stock
- 500 g (1lb 2oz) butternut squash, roughly chopped
- 1 red pepper, deseeded and roughly chopped
- 2 thyme sprigs, leaves picked
- Large handful rocket leaves
- Vegetarian Parmesan-style cheese shavings, to garnish (optional)
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