Butternut, Barley and Parmesan Risotto

Ingredients:

• 100 g butter
• 2 teaspoons fennel seeds
• 400 g butternut squash peeled and diced
• 1 leek sliced and washed
• 2 red onions sliced
• 2 bay leaves
• 6 garlic cloves chopped
• 300 g barley
• 2 liters hot vegetable stock
• 150 g grated parmesan cheese castelli for veggie version
• 1/2 teaspoon black pepper
• 1 teaspoon flaked sea salt

Steps:

• Heat a large wide pan and add butter and fennel seeds Saute for 1 minute
• Add squash and black pepper Saute for 2 minutes Stirring often
• Remove squash with a slotted spoon and set aside Add leek onions bay leaves and garlic Saute until onions begin to caramelise
• Add barley to pan and stir for 1 minute Return squash and add the salt
• Mix well and add 1 litre of the stock Stir while bringing to the boil cover and simmer for 10 minutes
• Continue adding 1/2 cups of the hot stock at 4 min intervals When all stock has been added stir in the cheese and serve