A fab recipe for that leftover white stilton after Christmas!
Chop the onion, and crush and finely chop the garlic. Heat 1 tbsp. oil in a saucepan, fry the onion and garlic for 4-5 minutes until golden.
Add the pearl barley, fry for a further minute. Make up 500ml stock with the vegetable stock cube. Add to the saucepan and stir. Bring to the boil, then reduce to a simmer, cover with a lid and leave to cook for 50 minutes. Stir occasionally and add more water if needed to avoid the pearl barley sticking to the bottom of the pan.
Whilst the pearly barley is cooking, preheat the oven to 220°. Cut the butternut squash in half length-ways and take out the seeds and middle carefully using a knife and spoon. Cut out a little more than usual to leave enough space for the risotto.
Roast the butternut squash in the oven for 40-45 minutes until you can easily stick a knife through the chunky bit.
Once the pearl barley is puffed up and soft enough, like a risotto, crumble in the white stilton and stir through until well combined. Heat for a couple more minutes to warm through.
Remove the butternut squash from the oven, serve each half on a bed of mixed leaves, fill with risotto and sprinkle with black pepper. Enjoy!