Butternut Squash Barley Risotto
The weather was so glorious this weekend that I spent practically all my time outside and neglected my blog-writing and for that I’m sorry guys, but I just couldn’t help it! Seventy degree days in the Northeast in November are indeed a thing to savor, especially now when we are so in-door restricted. But I really want you all to have this delicious and healthy and fairly easy barley risotto recipe today, so quickie post today (many of you are probably breathing a sigh of relief!!) and know that you should pick up a butternut squash and some pearl barley and make this very seasonal, vegetarian and absolutely delicious dish tonight!! I promise I’ll get back in the groove asap!!!
Butternut Squash Barley Risotto
Makes 5-6 servings
Prep Time for squash: 45 minutes; Prep Time for risotto: 35-40 minutes
Ingredients
1 medium butternut squash, peeled, seeded and cut into small cubes
4 tablespoons olive oil, divided
Kosher salt and black pepper
4 cups chicken or vegetable broth
2 garlic cloves, minced
2 shallots minced
Large handful of fresh parsley, chopped
1 cup pearl barley
½ cup dry white wine
½ cup freshly grated Parmesan
The Recipe
1. Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Dump on the squash and drizzle on 2 tablespoons of the oil. Add in a couple of pinches of salt and pepper and use your hands to toss everything together, then spread the squash into an even layer and roast for about 40-40 minutes, stirring once or twice during the baking process, until the squash is tender and browned. Set aside.
2. Heat the broth in a medium saucepan over low heat. Add the remaining 2 tablespoons of oil to a large skillet and heat over medium heat. Add the garlic and shallots and stir often, cooking until softened but not browned or burned, about 4-5 minutes. Add in the parsley and a pinch or two of salt and pepper and cook for a minute, stirring. Add in the barley and cook for about 2 minutes, until it looks a little toasted. Add in the wine and cook, stirring every now and then until it is evaporated. Lower the heat to medium-low and in a ladleful or 2 of the hot broth, stirring until the liquid is completely absorbed. Continue this process until all of the broth is used up and the barley seems tender.
3. Remove the skillet from the heat and stir in the cooked squash and parmesan. Taste and season with more salt and pepper if necessary. Serve immediately.
Enjoy!
Note: Recipe adapted from Healthy Dish of the Day by Kate McMillan. I cut the sage and thyme and subbed in parsley instead and increased the amount of parmesan.
