February 26, 2014 - 15:47 GMT hellomagazine.com Baked barley and butternut squash risotto recipe GALLERY Total cost: £3.00/cost per serving: 75p Nutrition: 423 calories per serving Prep time: 15 minutes Cook time: 45 minutes Serves: 4Ingredients 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 corianderMethod 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.www.wholegraingoodness.com