Barley and Butternut Risotto

2 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
1 Hour 5 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 4 (serving size: about 1 1/4 cups)
By Jackie Plant
October 2014
RECIPE BY Cooking Light

Serve with garlicky broccoli: Toss 4 cups broccoli florets with 3 minced garlic cloves and 2 teaspoons olive oil. Spread evenly on a baking sheet; roast at 400 degrees for 12 minutes.

Ingredients

  • 2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • Cooking spray
  • 4 cups unsalted chicken stock
  • 1 cup water
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups uncooked pearl barley
  • 3 garlic cloves, minced
  • 1.5 ounces shaved Parmesan cheese (about 1/3 cup), divided
  • 1 teaspoon dried sage

Nutritional Information

  • Calories 421
  • Fat 6.2g
  • Satfat 2.3g
  • Monofat 2.6g
  • Polyfat 0.8g
  • Protein 17g
  • Carbohydrate 79g
  • Fiber 15g
  • Cholesterol 8mg
  • Iron 4mg
  • Sodium 438mg
  • Calcium 263mg

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place squash on a jelly-roll pan coated with cooking spray. Bake at 425° for 25 minutes.

Step 3

Bring stock and 1 cup water to a simmer in a saucepan. Keep warm.

Step 4

Heat a large saucepan over medium-high heat. Add oil to pan. Add onion, salt, and pepper; cook 4 minutes. Add barley and garlic; cook 2 minutes. Stir in 1/2 cup stock mixture; cook 4 minutes, stirring frequently. Reduce heat to medium-low. Reserve 1/4 cup stock. Add remaining stock, 1/2 cup at a time, stirring frequently until each portion is absorbed. Remove from heat. Stir in reserved 1/4 cup stock and 1 ounce cheese. Fold in squash. Sprinkle with remaining cheese and sage.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

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Ratings & Reviews

liafinney's Review

liafinney
October 30, 2014
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.

KathJB's Review

KathJB
October 09, 2014
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.
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