Barley and Gem Squash Risotto - Sarah Graham Food

Ingredients

• 3-4 gem squash, halved
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 medium onion, chopped
• 1-2 sprigs fresh rosemary, or use thyme or oregano
• 1 clove garlic, minced
• 1 cup barley, rinsed
• ½ cup white wine (optional, otherwise use extra stock)
• 2 cups good quality chicken or vegetable stock
• 1 cup milk
• ¼ cup grated Parmesan (or hard cheese of your choice)
• Fresh parsley, roughly chopped, to serve (or oregano)
• Salt and freshly ground black pepper to taste