- Prep: 12 min
- Cook Time: –
- Serving: 4
This tasty combination will please anyone.
Ingredients
- 1/2 butternut squash, halved and seeded
- 1 3/4 cups vegetable stock or water
- 1/2 tablespoon ground turmeric
- 1 tablespoon virgin olive oil
- 1 clove garlic, minced
- 1/2 red onion diced
- 1/2 pound portobello mushrooms, sliced
- 1/2 cup barley
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh chives
- 1/4 cup grated Parmesan cheese
Directions
- Preheat your oven to 400°F.
- Place the squash, cut surface down, in an oven proof baking dish.
- Place on the lower rack of the oven and cook until tender, about 1 hour.
- Remove from the oven, scoop out the flesh in tablespoon size pieces from the skin and set aside.
- Place the barley in a fine strainer and rinse under cold water to remove any residue of the husks.
- Drain thoroughly.
- In a small saucepan, bring the stock to a boil and add the turmeric.
- Simmer the seasoned stock over low heat.
- Heat the olive oil in a large, non-stick skillet over medium heat.
- Add the garlic and onion and cook until tender.
- Add the mushrooms and cook until tender and slightly browned.
- Add the barley cooking until the grains are hot, about 3 minutes.
- Add 1/2 cup of hot stock and cook until almost all of the liquid has been absorbed.
- Season with lightly with salt and pepper.
- Continue to add the stock 1/2 cup at a time, letting the barley absorb the stock before adding more.
- The barley is cooked when the grains are tender yet still with a resilient bite, about 20 to 25 minutes.
- Mix in the squash chunks just to reheat without crushing.
- Remove from the heat.
- Stir in half of the chives and Parmesan cheese.
- Spoon the risotto into warm soup plates.
- Garnish with the leftover chives and Parmesan cheese.
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