Barley, Butternut Squash, And Shiitake Risotto Recipe

Name: Barley, Butternut Squash, And Shiitake Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds); 3 tablespoons olive oil, divided; 3/4 teaspoon kosher salt, divided; 2 cups thinly sliced shiitake mushroom caps (about 1/2 pound); 1/3 cup finely chopped red onion; 1 cup uncooked pearl barley; 2 garlic cloves, chopped; 2/3 cup white wine; 3 1/2 cups organic vegetable broth; 1/4 teaspoon black pepper; 4 ounces Taleggio cheese, diced; 2 tablespoons fresh thyme leaves

Servings: persons

3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
2 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
1/3 cup finely chopped red onion
1 cup uncooked pearl barley
2 garlic cloves, chopped
2/3 cup white wine
3 1/2 cups organic vegetable broth
1/4 teaspoon black pepper
4 ounces Taleggio cheese, diced
2 tablespoons fresh thyme leaves

1
Preheat oven to 450u00b0.
2
Combine squash, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake at 450u00b0 for 25 minutes, stirring once.
3
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add mushrooms; saute 5 minutes or until browned, stirring occasionally. Transfer mushroom mixture to a bowl; keep warm.
4
Heat remaining 1 tablespoon oil in pan. Add onion; saut 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 teaspoon salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed. Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.
5
Wine note: The 2008 J Lohr Riverstone Chardonnay (California, $15) is a buttery, beautiful partner for this creamy-textured risotto. Tropical fruit notes, ripe pear, melon, and vanilla aromas combine for a wine that will embrace the rich flavors in this dish. --Natalia MacLean

1563

kcal

Calories

159

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds), 3 tablespoons olive oil, divided, 3/4 teaspoon kosher salt, divided, 2 cups thinly sliced shiitake mushroom caps (about 1/2 pound), and more.

Yes, Barley, Butternut Squash, And Shiitake Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley, Butternut Squash, And Shiitake Risotto

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