Barley and Butternut Risotto

I also did a bit of tweaking to accommodate what I had on hand; I had baby delicata squash which I semi peeled and then diced, but instead of roasting, just sauteed with the onions and garlic (I used a few cloves more than called for). I had a little trouble getting the barley to absorb the stock (used home made and about one cup less than called for and added 1 cup of dry white wine), so after about 30 min, I added half the remaining stock and covered the saute pan for 20 min, then added the remaining stock and cooked another 15 covered and 15 uncovered. I added leftover roast chicken and more sage than was called for. Although it took longer than expected, it was worth waiting for. Very filling and very tasty. Another good use for barley, which we both love! Had planned to make a salad to go with it, but due to the lateness of the hour, decided we could do with out.

Fabulous Comfort Food--With Adaptation. This recipe caught my eye but I it needed just a bit a tweaking. I tossed the squash with olive oil, S&P before roasting (skip the spray). I also roasted 12 oz. baby portabella mushrooms (cut off stem, toss with oil S&P). I tossed both pans of veggies half way through the roasting time. Quarter the mushrooms after roasting; they add a meaty taste to the dish. Since I have a pressure cooker I used it for the barley and it does a great job in 18 minutes after coming to pressure. I added the veggies and fresh sage,freshly ground S&P after the barley cooked. If you like roasted veggies invest in some decent baking sheets. Made in the USA pans are wonderful, professional pans. Nothing sticks and they clean up with soap and water in the sink. They are sold in stores and online. I have gradually replaced all my bread and baking pans because they perform better than anything else.