INGREDIENTS:

1 medium butternut, peeled and cut into chunks

2 red peppers, deseeded and cut into chunky pieces

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, finely minced

1 tablespoon fresh thyme leaves

1 ½ cup pearled barley, rinsed in cold water

1.5 litres beef stock, hot

3 tablespoons fresh parsley, chopped

2 cups baby spinach leaves

Parmesan shavings, to serve

METHOD:

PREHEAT the oven to 200°C. Put the butternut and peppers in a small roasting tin, drizzle with 1 tablespoon of the oil, season and toss. Roast until tender, turning halfway, then remove from the oven and set aside.

Meanwhile, start the risotto. Heat the remaining oil in a medium pan over a medium-low heat. Add the onion, garlic and thyme leaves and cook, stirring occasionally until softened. Add the barley and cook for 1 minute.

Add a quarter of the stock to the pan and simmer, stirring occasionally, until absorbed. Add another quarter of the stock and continue in this way until all the stock is absorbed - it should take about 40 minutes for the barley to be tender but still al dente.

Stir in the parsley followed by the butternut with peppers and spinach leaves. Season and spoon into warmed bowls. Serve topped with Parmesan shavings.

SERVES: 6

TIME: 1 hour