Recipe Archives->Vegetarian->Barley Risotto

Barley, Mushroom and Squash Risotto
Serves: 8

1 large acorn or butternut squash, halved and seeded (about 1 1/2 pounds)
3 1/2 cups light vegetable stock or water
1 tablespoon ground turmeric
2 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
1 red onion, peeled, ends removed and diced
1 pound chantarelles or portobello mushrooms, sliced
1 cup barley
salt to taste
freshly ground black pepper
1/4 cup snipped, fresh chives
1/2 cup freshly grated Parmesan cheese

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 reserve.
Meanwhile, place the barley in a fine strainer and rinse under cold
running water to remove any residue of the bitter husks. Drain
thoroughly.

In a small saucepan, bring the stock or water to a boil and add the
turmeric. Keep the seasoned stock hot 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, about 5 minutes. Add the mushrooms
and cook until tender and slightly browned, about 10 minutes. Add
the barley cooking until the grains are hot, about 3 minutes. Add
1 cup of hot stock and cook until just about all of the liquid has
been absorbed. Season lightly with salt and pepper. Continue to add
the stock 1 cup at a time, letting the barley absorb the stock
before adding more. The barley is cooked when the grains are al
dente, tender yet still with a resilient bite, about 20 to 25 minutes
total.

Stir in the squash chunks just to reheat without crushing. Remove
from the heat. Stir in half of the chives and Parmesan cheese.
Adjust the seasonings one last time as necessary. Spoon the risotto
into warm rimmed soup plates. Garnish with the remaining chives and
Parmesan cheese.

Printable version: barley-risotto.txt.