Leek & Squash Risotto

Ingredients:

2 leeks

1kg squash (if I haven't quite got enough squash I add root vegetables ie carrots, swede), cubed

2 cloves of garlic, crushed

1 tbsp dried sage

350g pearl barley (or risotto rice if you prefer)

1.3l veg stock (made with 2 OXO cubes)

Butter

Method:

1. On a low-medium heat melt a knob of butter, add the leeks, garlic & sage for a few mins to soften.
2. Add the squash (& root veg if using) & keep stirring for a few mins again to begin to soften.
3. Melt another knob of butter & add the pearl barley mixing well & coating in the butter.
4. Add the stock & bring to boil. Simmer very gently until most of the liquid has been absorbed by the pearl barley, about 30 mins.