After an overindulgent Christmas and festive season, the New Year offers an opportunity to make some changes to get your eating back on track. Start your New Year right with this delicious and super easy dinner recipe, sure to keep you on track to a healthier you.
Butternut squash barley ‘risotto’ is a tasty twist on the much loved classic risotto dish. Packed full of nutrients and goodness, this meal is low in calories, low in fat, and high in fibre and protein. It is also ideal for meal prepping and batch cooking as it only takes 30 minutes to create (10 minutes prep time and 20 minutes cooking time ).
To create this dish, which serves two, you will need:
• 2tsp olive oil
• 1 small, chopped onion
• 300g squash, cut into cubes
• 2 crushed garlic cloves
• Fresh sage
• 160g spinach
• 2 cans of barley in water
• 300ml vegetable stock
• 40g parmesan cheese
Start by frying the chopped onion in a pan with a pinch of salt and olive oil. Once the onions are soft add the garlic, squash, and sage to the pan. You can also add in a dash of nutmeg for extra flavour. Stir for around eight minutes until the ingredients have softened. Drain the barley and add it to the pan along with the vegetable stock and spinach, and simmer for five more minutes. Once the barley ‘risotto’ is thick and creamy, stir in the parmesan cheese and a pinch of black pepper. Taste the ‘risotto’ and add in more nutmeg or seasoning to achieve your desired taste. Et voila!
Re-create this delicious recipe with the range of ingredients available in your local Joyce’s Supermarket to help you along the way.
