Name: Gem Squash and Barley Risotto
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 cups chicken or vegetable stock; ½ cup white wine (optional, otherwise use extra stock); ¼ cup grated Parmesan cheese (or hard cheese of your choice), plus extra for garnishing; 1 cup milk; salt and freshly ground black pepper, to taste; fresh parsley, roughly chopped, for garnishing (or oregano); 3–4 gem squash, halved; 1 Tbsp butter; 1 medium onion, chopped; 1–2 sprigs fresh rosemary (or thyme or oregano); 1 Tbsp olive oil; 1 clove garlic, minced; 1 cup barley, rinsed

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

3–4 gem squash, halved
1 Tbsp butter
1 Tbsp

Method

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 removing the seeds.
Meanwhile, add the butter and olive oil to a large heavy-based saucepan over medium-high heat. When the butter starts to foam, add the on