Barley, Mushrooma nd Winter Squash Risotto

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Barley, Mushroom and Winter Squash Risotto

 

1 large acorn or butternut squash, halved and seeded (about 1-1/2 lb.)

3-1/2 cups light vegetable stock or water

1 TB ground turmeric

2 TB extra virgin olive oil (EVOO)

2 cloves garlic, finely minced

1 red onion, diced

1 lb. chantarelles or portobello mushrooms, sliced

1 cup barley

Salt to taste

Freshly ground black pepper

1/4 cup snipped, fresh chives

1/2 cup freshly grated Parmesan cheese

 

1. 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.

 

2. Meanwhile, place the barley in a fine strainer and rinse under cold

running water to remove any residue

of the bitter husks. Drain thoroughly.

3. In a small saucepan, bring the stock or water to a boil and add the

turmeric. Keep the seasoned stock

hot over low heat.

 

4. Heat the olive oil in a large, nonstick 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.

 

5. Add 1 cup of hot stock and cook until just about all of the liquid has

been absorbed. Season lightly with

salt and pepper. Continue to add the stock 1 cup 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.

 

6. 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.

 

7. Spoon the risotto into warm rimmed soup plates. Garnish with the remaining

chives and Parmesan cheese.

 

Servings: 8 serving size: about 1 cup.

 

Nutrition Information

Per Serving

Calories 208, Carbs 38 g, Fat 5 g, Fiber 9 g, Protein 8 g,

Sat Fat 1 g, Sodium 487 mg.