Roasted squash, pancetta & chestnut risotto - Good Food Middle East

Name: Roasted squash, pancetta & chestnut risotto - Good Food Middle East
Ingredients: 1 large butternut squash (about 1½ kg), peeled, ends trimmed, cut in half widthways and spiralized into thin noodles; 1 ½ tbsp olive oil; 1 tsp chilli flakes; 100g cooked chestnuts, quartered; ½ small pack sage, leaves picked; 8 slices pancetta; 2 banana shallots, finely chopped; 2 garlic cloves, finely chopped; 200g pearl barley; 850ml low-sodium vegetable stock (we used bouillon); Parmesan, to serve

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Contains pork – recipe is for non-Muslims only Upping the veg and swapping rice for pearl barley makes a hearty winter warmer that's full of flavour and healthy

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Ingredients

1 large butternut squash (about 1½ kg), peeled, ends trimmed, cut in half widthways and spiralized into thin noodles
1 ½ tbsp olive oil
1 tsp chilli flakes
100g cooked chestnuts, quartered
½ small pack sage, leaves picked
8 slices pancetta
2 banana shallots, finely chopped
2 garlic cloves, finely chopped
200g pearl barley
850ml low-sodium vegetable stock (we used bouillon)
Parmesan, to serve