Directions

1. Preheat your oven to 400°F.
2. Place the squash, cut surface down, in an oven proof baking dish.
3. Place on the lower rack of the oven and cook until tender, about 1 hour.
4. Remove from the oven, scoop out the flesh in tablespoon size pieces from the skin and set aside.
5. Place the barley in a fine strainer and rinse under cold water to remove any residue of the husks.
6. Drain thoroughly.
7. In a small saucepan, bring the stock to a boil and add the turmeric.
8. Simmer the seasoned stock over low heat.
9. Heat the olive oil in a large, non-stick skillet over medium heat.
10. Add the garlic and onion and cook until tender.
11. Add the mushrooms and cook until tender and slightly browned.
12. Add the barley cooking until the grains are hot, about 3 minutes.
13. Add 1/2 cup of hot stock and cook until almost all of the liquid has been absorbed.
14. Season with lightly with salt and pepper.
15. Continue to add the stock 1/2 cup at a time, letting the barley absorb the stock before adding more.
16. The barley is cooked when the grains are tender yet still with a resilient bite, about 20 to 25 minutes.
17. Mix in the squash chunks just to reheat without crushing.
18. Remove from the heat.
19. Stir in half of the chives and Parmesan cheese.
20. Spoon the risotto into warm soup plates.
21. Garnish with the leftover chives and Parmesan cheese.