Pearl barley and butternut "risotto"

Ingredients

• ½ of a whole butternut (~600g) or pumpkin
• 300g chestnut mushrooms
• 1 large onion
• 1 litre vegetable stock
• 4 garlic cloves
• 12 sage leaves
• 300g pearl barley
• Parmigiano

1. Heat some olive oil in a casserole dish, then add the butternut and cook on high for 10 min to brown the edges; remove with a slotted spoon and set aside.
2. Add some more olive oil, then brown the mushrooms for 6-8 min, stirring occasionally. Set aside with the butternut.
3. Top up with oil again if needed and add the onion and cook until golden brown (8-12 minutes); make the vegetable stock.
4. Add the garlic, sage and pearl barley to the pot and stir, then add the stock, bring to a boil and cook for 10 min.
5. Reduce to a simmer, add the butternut and mushrooms and cook for 40 minutes partially covered, stirring occasionally.
6. Check the pearl barley and cook for a further 5-10 min if not done yet (you can also add water if it is drying out).
7. Mix through the parmiggiano and serve topped with olive oil, sage leaves and parmiggiano.

Serves 4.

Inspired by a recipe from Ocado magazine.