Creamy barley & squash risotto - Good Food Middle East

Ingredients

• 1 tbsp butter
• 1 onion, finely chopped
• 1 small butternut squash (600-700g), peeled and diced into small chunks
• 2 garlic cloves, crushed
• small glass of white wine
• 400g pearl barley
• 1.2l hot vegetable stock
• 1 tbsp mascarpone
• 50g parmesan (or vegetarian alternative), grated
• large handful parsley, chopped