Toasted California Walnut, Butternut Squash and Barley Risotto

Ingredients

• 1 medium butternut squash (peeled, deseeded and cut into bite sized chunks)
• 3 tbsp olive oil
• Salt
• pepper
• 1 garlic clove (chopped)
• 1 large white onion (finely chopped)
• 200 g barley
• 1.2 litres of hot vegetable stock
• 2 tbsp soft cheese such as mascarpone
• 35 g Pecorino cheese (finely grated)
• 1 tbsp walnut oil
• Small bunch sage
• 120 g California walnuts (toasted and roughly chopped)