• 1 large onion
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 small butternut squash
  • 200g chestnut mushrooms
  • Handful of sage
  • Half a large cauliflower
  • 200g pearl barley
  • 1 stock cube
  • 2 tsp turmeric
  • 2 tsp cumin
  • 2 tbsp mascarpone (optional)
  • Olive oil


  1. Start by pre-heating your oven to 200c. Chop the onion and garlic and sweat in a pan with some olive oil. As they begin to turn translucent add the mushrooms and sage roughly chopped. While this is cooking make your stock with boiling water.
  2. When the mushrooms have completely softened add the bay leaves and pearl barley and pour over the stock. Bring this to a boil and simmer with a lid on. Pearl barley takes around 45 minutes to cook.
  3. Peel the squash and cut into bite size cubes and set aside. Cut the cauliflower into florets and lay out on a tray. Drizzle with oil, turmeric, and cumin and place in the oven to roast for about 30 minutes, or until you can easily push a knife through the stalks.
  4. When the risotto has been cooking for 15 minutes, remove the lid and add the squash. Keep it simmering and top up with water if it looks a little dry.
  5. Just before the risotto has finished cooking, stir through the mascarpone. Serve with the cauliflower, and a little black pepper.