This simple squash 'risotto' with spinach and sage uses barley instead of rice. Perfect for a quick dinner, it's healthful and low in calories and fat.
– 2 tsp olive oil– 1 large shallot or small onion, finely chopped– 300g squash or pumpkin, cut into 1cm cube– 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
INGREDIENTS
In a large frying pan over medium heat, heat the oil. Add the shallot and a pinch of salt. Fry for 5 minutes, until the shallot is soft.
INSTRUCTIONS
STEP 1
Add the squash, garlic, sage, and mace. Fry for another 6 to 8 minutes, turning constantly, until the garlic smells good and the squash starts to soften.
STEP 2
Add the greens, barley, salt, and stock, and mix them together. Bring to a low boil, then cook for four to five minutes, until the spinach is soft.
STEP 3
You can add a little more water or stock if you want to. Once the "risotto" is thick and smooth, give it a taste to see if it needs more nutmeg or mace.
STEP 4
Pour in most of the parmesan cheese and mix it in. Top with the rest of the parmesan cheese and some black pepper to serve.