Barley, Butternut Squash And Shitake Risotto Recipe

Name: Barley, Butternut Squash And Shitake Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs butternut squash, peeled diced into 1/2 inch cubes (about 3 cups); 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

1 1/2 lbs butternut squash, peeled diced into 1/2 inch cubes (about 3 cups)
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.

1562

kcal

Calories

159

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/2 lbs butternut squash, peeled diced into 1/2 inch cubes (about 3 cups), 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 Shitake 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.

That's it — enjoy your meal!

Barley, Butternut Squash And Shitake Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions