Pearl barley + squash risotto

Ingredients

Quantity	Ingredient
20g	unsalted butter, plus 1 knob extra, to finish
1 tablespoon	olive oil, plus extra if needed
2	small round shallots, finely chopped
or 1	banana shallot, finely chopped
2 teaspoons	sea salt
2	large sage leaves, finely chopped
1 teaspoon	thyme leaves
1/2	butternut or winter squash, peeled, deseeded and cut into 2 cm cubes
150g	pearl barley
pinch	red chilli flakes
1 litre	Chicken stock (+ poached chicken breast), warm, (or use store-bought)
40g	parmesan, grated
	freshly ground black pepper

Heat the butter and olive oil in a high-sided frying pan. Add the shallots, 1 teaspoon salt, the sage and thyme and gently sauté for 2 minutes. Increase the heat to medium-high, add the butternut or winter squash and cook for a further 10 minutes.
Adding a little more oil if necessary, add the pearl barley and chilli flakes, coat in the oil and butter, and cook for 2 minutes. Turn the heat right down and add 1 ladleful of the warm stock, stir and cook until it’s absorbed. Continue this process for about 30 minutes or until all of the stock is absorbed and the pearl barley is tender but still a little al dente. Add water if you run out of stock and it still feels like it needs moisture.
Take the pan off the heat and stir through the Parmesan and butter, and season with salt and pepper.