Pearl Barley, Winter Squash And Pea Risotto

• 1 1/2 lb winter squash, peeled, seeded, cubed
• 1/4 cup olive oil
• 1 tbsp sugar
• 1 None onion, finely chopped
• 14 oz pearl barley
• 1/2 cup white wine
• 5 cups vegetable stock, warmed
• 2/3 lb frozen peas, thawed
• 1/2 lb feta cheese, crumbled
• 1/4 cup fresh mint, roughly chopped

1. Preheat oven to 400u0b0F. Toss squash with 1 tbsp oil and sugar and season to taste. Transfer to a baking dish and bake for 40-45 mins, or until tender.
2. Heat remaining oil in a large saucepan over medium heat and sweat onion for 2-3 mins, or until tender. Add pearl barley and cook, stirring, for 3 mins. Add wine and 1/2 squash. Bring to a boil then add 1/2 cup stock, stirring constantly, until liquid absorbs. Repeat with remaining stock (in 1/2 cup additions) until barley is just tender, about 30 mins in total. Add peas and cook for 2-3 mins. Add remaining squash and cook until heated through.
3. To serve, add feta and mint. Serve hot.

winter, olive oil, sugar, onion, pearl barley, white wine, vegetable stock, frozen peas, feta cheese, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/22325 (may not work)