SQUASH AND BLUE CHEESE RISOTTO
Ideal for a quick dinner and to make use of all the anti- oxidant packed squashes around at the moment.
1 butternut squash, peeled and cubed
1 red onion, peeled and cut into wedges
12 cherry tomatoes
3 garlic cloves, crushed
2 tbsp olive oil
1 litre vegetable stock
12oz pearl barley
2tbs dried sage
100g Gorgonzola, cubed
2oz chopped almonds
Toss the butternut squash and onion in the olive oil and roast in the oven for about 20 minutes. Add the cherry tomatoes and cook for a further 10 to 15 minutes. Meanwhile cook the garlic in a frying pan over a low heat and then add the barley, stirring until all the grains are coated. Slowly add half of the stock, stir and when most of the liquid has been absorbed add the remainder and the dried sage and cook until barley is tender (approx 35/40 minutes.
Stir in the squash, onions and tomatoes and top with the cheese and sprinkle with almonds.