Butternut Barley And Parmesan Risotto

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Bring back barley! This ones for charlotte j!

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Steps

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Heat a large wide pan and add butter and fennel seeds.

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Saute for 1 minute.

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Add squash and black pepper.

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Saute for 2 minutes stirring often.

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Remove squash with a slotted spoon and set aside.

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Add leek , onions , bay leaves and garlic.

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Saute until onions begin to caramelise.

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Add barley to pan and stir for 1 minute.

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Return squash and add the salt.

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Mix well and add 1 litre of the stock.

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Stir while bringing to the boil , cover and simmer for 10 minutes.

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Continue adding 1 / 2 cups of the hot stock at 4 min intervals.

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When all stock has been added , stir in the cheese and serve.

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Ingredients

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butter, fennel seeds, butternut squash, leek, red onions, bay leaves, garlic cloves, barley, vegetable stock, parmesan cheese, black pepper, flaked sea salt