Creamy barley squash risotto
Ingredients
- 1 tbsp butter
- 1 onion, finely chopped
- 1 small butternut squash (600-700g), peeled and diced into small chunks
- 2 garlic cloves, crushed
- small glass of white wine
- 400g pearl barley
- 1.2l hot vegetable stock
- 1 tbsp mascarpone
- 50g parmesan (or vegetarian alternative), grated
- large handful parsley, chopped
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