Baked barley and butternut squash risotto

Ingredients

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

Method

Preheat oven to 220°C/425°F/Gas Mark 7.

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.

Bring to the boil, cover and bake for 45 minutes, stirring half way through.

Stir in the coriander and season to taste.

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