Pumpkin, Spinach and Blue Cheese Barley Risotto Recipe | myfoodbook

Ingredients

• 1 teaspoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 stalk celery, finely chopped
• 600g peeled pumpkin, chopped into 2.5cm pieces
• 1 1/2 cups pearl barley
• 1 bay leaf
• 1.25 litres reduced salt vegetable or chicken stock, boiling
• 150g baby spinach leaves
• 50g reduced fat cream cheese
• 80g blue cheese
• Freshly ground black pepper, to taste