Roast Butternut Pumpkin, Spinach & Barley Risotto

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600 g of butternut pumpkin (squash), peeled and chopped into bite sized cubes

2 tablespoons of olive oil

salt & pepper, to taste

1 large onion, chopped

2 cloves of garlic, grated

1 cup of barley

4 cups of vegetable stock

1/2 cup of white wine

150 g of baby spinach

1/4 cup of grated parmesan

3 teaspoons of butter

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