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

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

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Ingredients

What you’ll Need

Method

What to do

Part of