Barley Risotto

by Foodfit.com

Barley risotto takes just as long to make as regular risotto, but it is just as tasty and absolutely worth the waiting and the stirring anyway. It does have a little chewier texture than rice.


Barley Risotto with Winter Squash and Mushroom

Ingredients:

• 1/4 large acorn or butternut squash, halved and seeded (about 2 1/2 ounces)

• About 3/4 cup light vegetable stock or water

• 1 teaspoon ground turmeric

• 2 teaspoons extra virgin olive oil

• 1/2 clove garlic, finely minced

• 1/4 red onion peeled and diced

• ¼ pound chantarelles or portobello mushrooms, sliced (about 2 ounces)

• ¼ cup barley

• Salt to taste

• Freshly ground black pepper

• 1 tablespoon snipped, fresh chives

• 2 tablespoons freshly grated Parmesan cheese


Preparation:

• 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 about 2 ounces of hot stock and cook until just about all of the liquid has been absorbed. Season with lightly with salt and pepper. Continue to add the stock 1 ounce 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.


Nutritional Values Per Serving:

Calories 208

Carbohydrate 38 g

Fat 5 g

Saturated Fat 1 g

Protein 8 g

Fiber 9 g

Sodium 487 mg

Original Barley Risotto Recipe


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