Barley, Butternut Squash, and Shiitake Risotto

Barley, Butternut Squash, and Shiitake Risotto

A one dish meal, an elegant appetizer, or a great side dish for roasted meat, this dish combines creaminess and great flavor with a fall staple – butternut squash.

Yields: 6 Servings


3 cups 1/2 in cubed peeled butternut squash (1 1/2 lbs)
2 tablespoons olive oil divided
3/4 tsp salt
2 cups thinly sliced shiitake mushrooms (1/2 lb)
2/3 cup chopped red onion
1 cup uncooked pearl barley
2 cloves garlic chopped
4 oz Tallegio cheese cut into small pieces
1/2 cup White wine or dry white Vermouth
3 cups Vegetable or chicken broth, unsalted
2 tsp Fresh thyme chopped

Preheat the oven to 450° F. In a large bowl, combine squash, 2 teaspoons of olive oil, and 1/4 tsp salt. Toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake for 25 minutes stirring once.Heat 2 teaspoons of oil in large Dutch oven over med-high heat. Add mushrooms, sauté 5 minutes until browned, stirring occasionally. Transfer mushroom mixture to a bowl and keep warm. When the squash is done, add to the mushrooms along with the thyme and toss to combine.

Heat remaining 2 teaspoons of oil in the pot. Add onion, sauté 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 tsp salt, and pepper, bring to a boil. Cover, reduce heat and simmer for 30 minutes or until barley is tender and liquid is absorbed.

Remove from heat. Add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.


You can substitute Brie for the Taleggio, a soft Italian cheese.



Nutritional Information per Serving (approx 1 cup):  Calories = 318 (97 from fat); Total fat = 11g (4g Sat, 1g Poly, 5g Mono); Cholesterol = 19mg; Sodium = 806mg; Potassium = 796mg; Total Carb = 42g (6g Fiber, 4g Sugars); Protein = 12g

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