Speedy butternut squash barley ‘risotto’

Swap rice for barley to make this easy take on a risotto, with squash, spinach and sage. It’s low in calories and fat – perfect for a quick supper

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

1

Heat the oil in a deep frying pan over a medium heat, and fry the shallot with a pinch of salt for 5 mins until soft. Add the squash, garlic, sage and mace, and fry, stirring continually, for another 6-8 mins until the squash is starting to soften and the garlic is fragrant.

2

Tip in the spinach and barley with some seasoning and the stock. Bring to a simmer and cook for 4-5 mins until the spinach has wilted. Add a splash more stock or water, if you like. When the ‘risotto’ is thick and creamy, taste to see if it needs a little more mace or nutmeg and seasoning. Stir in most of the parmesan cheese, then top with the remaining parmesan and grind over some black pepper to serve.