Hello lovely people! 😙

Once again it’s Monday and the sun appears to have packed up its things and migrated to warmer climates. Lucky for some. In fact, we’ve spent most of the day peering out the window watching a bitterly cold white sheet of snow set up camp across the streets of London. British weather really is strange…it felt like summer was on its way yesterday!

We thought we’d warm your Monday up with a delicious ‘n filling healthy Risotto recipe. The key to everyone’s heart is carbs, right? Well, we think so. 😊 One of the best things about Risotto is how versatile it is! We love a new foodie creation and if you think of any other yummy ingredients to whack in, let us know! We think this tasty risotto works great alone or as a bed for any protein, especially salmon and some seasonal greens. Mmmmm… tag us on Instagram, Facebook or Twitter with your wonderful winter warming creations. We’ll be waiting…

Anyway, let’s crack on with our weekly recipe…

🍴 Spinach and Pearl Barley Risotto 🍴

Recipe tip: Try also roasting some vine tomatoes and folding some spinach through just before serving for a burst of sweetness! 😏


225g pearl barley
1ltr stock
2 red onions, roughly chopped
1 butternut squash, peeled and cubed to 1.5cm


Pre-heat the oven to 180C.

Cook the Barley in stock for 45-50 minutes until cooked.

Sprinkle the butternut and onions with oil.

Place in the oven and roast for 30-40 minutes until golden, checking and turning every 20 minutes.

Drain the barley and fold the veg into the barley.


Sit back, relax and enjoy this gorgeous winter-warming Risotto recipe!

Let us know how you get on! This quick and easy recipe is perfect for those lazy evenings, retiring from a long old day at work and wanting to kick ya feet back in front of the TV with a humongous bowl of creamy goodness. What more could you possibly want on a Monday night?

Lots of love,

The Avenue!