Butternut, Barley and Parmesan Risotto

• 100 g butter
• 2 teaspoons fennel seeds
• 400 g butternut squash, peeled and diced
• 1 leek, sliced and washed
• 2 red onions, sliced
• 2 bay leaves
• 6 garlic cloves, chopped
• 300 g barley
• 2 liters hot vegetable stock
• 150 g grated parmesan cheese, castelli for veggie version
• 12 teaspoon black pepper
• 1 teaspoon flaked sea salt

1. Heat a large wide pan and add butter and fennel seeds.
2. Saute for 1 minute.
3. Add squash and black pepper.
4. Saute for 2 minutes Stirring often.
5. Remove squash with a slotted spoon and set aside.
6. Add leek, onions, bay leaves and garlic.
7. Saute until onions begin to caramelise.
8. Add barley to pan and stir for 1 minute.
9. Return squash and add the salt.
10. Mix well and add 1 litre of the stock.
11. Stir while bringing to the boil, cover and simmer for 10 minutes.
12. Continue adding 1/2 cups of the hot stock at 4 min intervals.
13. When all stock has been added, stir in the cheese and serve.

butter, fennel seeds, butternut squash, red onions, bay leaves, garlic, barley, liters hot vegetable stock, parmesan cheese, black pepper, salt

Taken from www.food.com/recipe/butternut-barley-and-parmesan-risotto-193041 (may not work)