Speedy butternut squash barley ‘risotto
Ingredients
- 2 tsp olive oil
- 1 large shallot or small onion, finely chopped
- 300g squash or pumpkin, cut into 1cm cubes
- 2 garlic cloves, crushed
- small handful of sage leaves, finely chopped
- ½ tsp ground mace or a good grating of nutmeg
- 160g spinach leaves
- 2 x 400g cans barley in water, drained
- 300ml hot vegetable stock
- 40g parmesan or vegetarian alternative, finely grated
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