Pearl barley parsnip sage risotto
Ingredients
- 25g butter, plus an extra knob to stir through
- 1 onion, finely chopped
- 4 parsnips, about 500g, peeled and cut into chunks
- 1 garlic clove, crushed
- 10 sage leaves, shredded, plus extra to serve
- 400g pearl barley, rinsed
- 1.4l hot vegetable stock
- 25g parmesan (or vegetarian alternative), grated, plus extra to serve
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