Baked barley
and butternut
squash risotto

Baked barley </br>and butternut </br>squash risotto


  1. Preheat oven to 220°C/425°F/Gas Mark 7.
  2. Heat the oil in a pan and fry the onion and barley for 5 minutes. Transfer to a large casserole dish. Add 400ml (14fl.oz) water with the remaining ingredients, except coriander.
  3. Bring to the boil, cover and bake for 45 minutes, stirring half way through. 
  4. Stir in the coriander and season to taste.


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Makes a perfect mid-free mid-week meal


1 tbsp
rapeseed oil
1 onion, chopped
50g (2oz) pearl barley
1 butternut squash, diced
1 vegetable stock cube
150ml (?pt) white wine
25g (1oz) pumpkin seeds
2 tbsp coriander, chopped


Time: 15 mins
Serves: 4
Nutrition: 423 cals, 7g fat, 1g sat fat