I liked this well enough but my husband asked me not to make it again. It was a little too earthy for him he said. If I did make it again for myself, I wouldn't add the thyme at the end. It had a very strong flavor and I found myself eating around it most of the time.
Barley, Butternut Squash, and Shiitake Risotto
Comments and Reviews 1-9 of 9
Kendalyn Posted: 03/01/10
apuckley Posted: 03/27/10
Loved this -- Substituted Monterey Jack cheese because that's what I already had, but it came out great. I don't know what makes this "risotto" by any stretch, but it's way healthier; both hearty and sort of light.
ChefAmandaLynn Posted: 03/25/11
I loved this, the yummyness of risotto, but made with a wholesome whole grain. I did make a few modifications. It took the entire 30 minutes to absorb the broth UNCOVERED, would have took all day had I covered it as the recipe stated. I used parmesaen cheese and mushroom broth.
luvlelwyr Posted: 03/02/10
This recipe was excellent! I admit that I did not add the thyme because I didn't have it on hand, but Thyme usually goes well with butternut squash. I also admit I did not add the mushrooms because I'm allergic. However, I was making it only to divvy up into containers for bringing to work with me, but I ended up eating a bunch of it anyway (nevermind that I had already eaten!). My husband loved it too. I couldn't wait to have lunch today! I do think sauteing everything before adding the barley and letting the white wine be absorbed first is key to the flavor.
rachealkane Posted: 03/23/10
I made this recipe as is - maybe slightly less cheese than was called for, but pretty close. My husband and I had never tried this cheese and found it to be perfect with the butternut squash and shiitake mushrooms. I will definitely make this again.
dorda1025 Posted: 03/08/10
Great recipe. However I would add less cheese than recommended. I used Fontina because the Telaggio was too strong. I found both at Whole Foods. Definitly cut the cheese in half though. It over powered the delicious recipe.
Jules8917 Posted: 03/12/10
Overall, this was a very good recipe. My biggest issue was that the recipe stated that the barley would take about 30 minutes to absorb all of the liquid. Maybe it was the barley I bought, but it took about 75 for my batch to absorb the liquid. I also agree with the other readers that half as much cheese could be used. The taste of the tallegio is very strong and overwhelms the other flavors. Plus it saves a few calories!
Zamboni Posted: 05/23/11
My boyfriend and I really enjoyed this recipe. I have to say, I loved the Tellagio cheese (had never had it before) and feel like it really added a ton of depth to the recipe. I followed it pretty much exact (but I used chicken broth instead of veggie because that's what I had on hand) and we really loved it. What a great and filling vegetarian option. My barley took a little bit longer than 30 minutes, but not much (maybe 40 minutes) to soak up the broth. We will make this one again. Yummy.
LaurenEve Posted: 06/21/11
This dish was fabulous! I substituted apple juice for the white wine and used fat free, low sodium chicken broth in place of the vegetable broth. I also cut the dish in half, since I was making it for just my boyfriend and me. I did not experience the same problems with cooking off the liquid that other reviewers had. I actually did not even need to cook the barley the entire 30 minutes - it softened and the liquid boiled off within 10-15 minutes. Maybe if I had made the full recipe I would have needed the entire 30 minutes. The combination of flavors was outstanding. I will definitely add this to my recipe rotation.