Pearl Barley, Winter Squash And Pea Risotto - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F. 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.
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.
To serve, add feta and mint. Serve hot.