Butternut, Barley and Parmesan Risotto

Bring back barley! This ones for charlotte J!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 100  g butter
• 2  teaspoons fennel seeds
• 400  g  butternut squash, peeled and diced
• 1  leek, sliced and washed
• 2  red onions, sliced
• 2  bay leaves
• 6  garlic cloves, chopped
• 300  g barley
• 2  liters  hot  vegetable stock
• 150  g  grated parmesan cheese, castelli for veggie version
• 1⁄2 teaspoon black pepper
• 1  teaspoon flaked sea salt

Directions

1. Heat a large wide pan and add butter and fennel seeds. Saute for 1 minute.
2. Add squash and black pepper. Saute for 2 minutes Stirring often.
3. Remove squash with a slotted spoon and set aside. Add leek, onions, bay leaves and garlic. Saute until onions begin to caramelise.
4. Add barley to pan and stir for 1 minute. Return squash and add the salt.
5. Mix well and add 1 litre of the stock. Stir while bringing to the boil, cover and simmer for 10 minutes.
6. Continue adding 1/2 cups of the hot stock at 4 min intervals. When all stock has been added, stir in the cheese and serve.