SHOPPING LIST: Pearl Barley, Butternut Squash and Mushroom Risotto with Sage (1 portion)
Meal Plan 8, Wednesday dinner (autumn and winter comfort, vegetarian)

[ ] 60 g pearl barley
[ ] 150 g diced butternut squash (half of a 300 g ready-diced pack)
[ ] ½ small onion (the other half from lunch)
[ ] 80 g mushrooms
[ ] 1 clove garlic
[ ] olive oil (you need 1 tsp)
[ ] reduced-salt vegetable stock cube (you need ½ cube)
[ ] dried sage (you need ½ tsp)
[ ] 40 g baby spinach
[ ] 15 g strong Cheddar, finely grated
[ ] black pepper (you need 1 pinch)

Cupboard check: olive oil, reduced-salt vegetable stock cube, dried sage, black pepper are probably already at home.
Prep ahead: chop the onion, garlic and mushrooms and keep them covered in the fridge.
Buy a 300 g pack of diced squash: half for tonight and half for Saturday's broth.