Butternut, barley and Parmesan risotto

I’m the first to admit that a risotto should really be made with rice, but this is cooked in exactly the same way (in fact, you could use risotto rice), but with barley – a grain that is very, very good for you. The texture of this dish differs from a rice risotto because the barley grains remain quite plump and give a lovely texture to the finished dish. It reheats well, too, so if you have any left, just pop it in the microwave the following day It is lovely as either a starter or a main