Baked barley and butternut squash risotto

Total cost: £3.00/cost per serving: 75p
Nutrition: 423 calories per serving
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4


1 tbsp rapeseed oil
1 onion, chopped
50g pearl barley
1 butternut squash, diced
1 vegetable stock cube
200g wholegrain rice
150ml white wine
25g pumpkin seeds
2 tbsp chopped coriander


Preheat the oven to 220o C, gas mark 7.

Heat the oil in a frying pan and fry the onion and barley for 5 minutes. Transfer to a large casserole dish. Add 400ml water with the remaining ingredients except the coriander. Bring to the boil, cover and bake for 45 minutes, stirring half way through.

Stir in the coriander and season to taste.

Hint and tip: try adding diced chicken for a meaty option.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To send the comment, please type down the text in the captcha: