Gem Squash & Barley Risotto

Meanwhile, rinse and roughly chop your parsley. Dice your onion. Add a knob of butter and drizzle of olive oil to a large heavy-based saucepan over low-medium heat. When the butter starts to foam, add the onion and parsley (reserving some for garnish) and cook for 4-5 minutes, or until the onion has softened and is translucent.