Butternut Squash & Red Pepper Pesto Pearl Barley Risotto –

Ingredients

• 1 white onion
• 3 garlic cloves (crushed)
• 1 butternut squash
• 2 tbsp extra virgin olive oil
• 1 tbsp dairy free butter
• 1/4 tsp dried sage
• 1.2L vegetable stock
• 350g dried pearl barley (rinsed)
• 2 red peppers
• 2 garlic cloves
• 40g dairy free parmesan or alternative
• 40ml extra virgin olive oil
• 40g pine nuts
• A handful of fresh basil
• 1/2 tsp smoked paprika