Barley, Butternut Squash, and Shiitake Risotto

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Like risotto in texture but not in cooking method, this one-dish meal's creaminess is underscored with the addition of Taleggio, a soft Italian cheese. You can substitute Brie if you like.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 339
  • Fat: 11.9g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 9.3g
  • Carbohydrate: 46g
  • Fiber: 8.3g
  • Cholesterol: 14mg
  • Iron: 2.6mg
  • Sodium: 745mg
  • Calcium: 150mg

Ingredients

  • 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 2 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
  • 1/3 cup finely chopped red onion
  • 1 cup uncooked pearl barley
  • 2 garlic cloves, chopped
  • 2/3 cup white wine
  • 3 1/2 cups organic vegetable broth
  • 1/4 teaspoon black pepper
  • 4 ounces Taleggio cheese, diced
  • 2 tablespoons fresh thyme leaves

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Combine squash, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake at 450° for 25 minutes, stirring once.
  3. 3. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add mushrooms; sauté 5 minutes or until browned, stirring occasionally. Transfer mushroom mixture to a bowl; keep warm.
  4. 4. Heat remaining 1 tablespoon oil in pan. Add onion; saut´´ 4 minutes or until tender, stirring occasionally. Add barley and garlic; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed. Add broth, remaining 1/2 teaspoon salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed. Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.
  5. Wine note: The 2008 J Lohr Riverstone Chardonnay (California, $15) is a buttery, beautiful partner for this creamy-textured risotto. Tropical fruit notes, ripe pear, melon, and vanilla aromas combine for a wine that will embrace the rich flavors in this dish. --Natalia MacLean
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Barley, Butternut Squash, and Shiitake Risotto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy