adapted from www.bbcgoodfood.com
2 Tbls. olive oil
1 Onion, finely chopped
2 cups diced Parsnips
1 garlic clove, crushed
10 sage leaves, shredded
1 1/4 cup pearl barley
1 qt. hot vegetable stock
1 oz. Parmesan, grated
2 Tbls. butter
3 Tbls. chopped Parsley
Heat olive oil in a large saucepan. Add onion and a pinch of salt, cook gently for 5 mins. Add parsnips, turn heat to medium, cook for 8-10 mins, stirring every so often, until the parsnips are starting to brown. Add garlic and sage, and mix through. Stir in barley to coat well. Pour in hot stock, bring to boil, then turn down to a simmer and cook for 35-40 mins, or until nearly all the liquid has been absorbed and the pearl barley is tender but still has a bite. You may need to add a little extra boiling water. Take off the heat, top with the Parmesan and a knob of butter, then leave to melt. Give the risotto a good stir, Adjust seasoning with salt and pepper, then spoon into dishes. Top with parsley and few more gratings of Parmesan.