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- Mushroom, Butternut and Sage Pearl Barley Risotto
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Ingredients
- 4 tbsp of olive oil
- 0.5 butternut squash (approx. 600g), diced into 2cm pieces
- 300 g of chestnut mushrooms, thinly sliced
- 1 large onion, diced
- 1.1 litres of vegetable stock
- 4 garlic cloves, finely grated
- 12 sage leaves, finely chopped, plus baby leaves to serve
- 300 g of pearl barley, rinsed
- 60 g of parmesan, grated, plus extra to serve
- 1 drizzle of extra virgin olive oil