Gem Squash and Barley Risotto from Wholesome by Sarah Graham

Name: Gem Squash and Barley Risotto from Wholesome by Sarah Graham
Total time: 45 min
Ingredients: ¼ cup grated Parmesan cheese (or hard cheese of your choice), plus extra for garnishing; 1 cup milk; salt; freshly ground black pepper; fresh parsley, roughly chopped, for garnishing (or oregano); 1–2 sprigs fresh rosemary (or thyme or oregano); 1 clove garlic, minced; ½ cup white wine (optional, otherwise use extra stock); 1 cup barley, rinsed; 2 cups chicken or vegetable stock; 3–4 gem squash, halved; 1 Tbsp butter; 1 Tbsp olive oil; 1 medium onion, chopped

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What to do Add the gem squash halves to a large saucepan of salted boiling water. Cook for about 15 minutes, or until the flesh is tender. Remove from the heat, drain and set aside to cool before ...

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Ingredients

¼ cup grated Parmesan cheese (or hard cheese of your choice), plus extra for garnishing
1 cup milk
salt
freshly ground black pepper
fresh parsley, roughly chopped, for garnishing (or oregano)
1–2 sprigs fresh rosemary (or thyme or oregano)
1 clove garlic, minced
½ cup white wine (optional, otherwise use extra stock)
1 cup barley, rinsed
2 cups chicken or vegetable stock
3–4 gem squash, halved
1 Tbsp butter
1 Tbsp olive oil
1 medium onion, chopped