Swap rice for barley to make this easy squash ‘risotto’ with spinach and sage. It’s healthy and low in calories and fat – perfect for a quick supper
Prep:10 mins
Serves 2
2 tsp olive oil1 large shallot or small onion, finely chopped300g squash or pumpkin, cut into 1cm cubes2 garlic cloves, crushedsmall handful of sage leaves, finely chopped½ tsp ground mace or a good grating of nutmeg160g spinach leaves2 x 400g cans barley in water, drained300ml hot vegetable stock40g parmesan or vegetarian alternative, finely grated
STEP 1Heat 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.STEP 2Tip 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, then top with the remaining parmesan and grind over some black pepper to serve.
