Pearl Barley, Winter Squash And Pea Risotto Recipe

Name: Pearl Barley, Winter Squash And Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb winter squash, peeled, seeded, cubed; 1/4 cup olive oil; 1 tbsp sugar; 1 None onion, finely chopped; 14 oz pearl barley; 1/2 cup white wine; 5 cups vegetable stock, warmed; 2/3 lb frozen peas, thawed; 1/2 lb feta cheese, crumbled; 1/4 cup fresh mint, roughly chopped

Servings: persons

1 1/2 lb winter squash, peeled, seeded, cubed
1/4 cup olive oil
1 tbsp sugar
1 None onion, finely chopped
14 oz pearl barley
1/2 cup white wine
5 cups vegetable stock, warmed
2/3 lb frozen peas, thawed
1/2 lb feta cheese, crumbled
1/4 cup fresh mint, roughly chopped

1
Preheat oven to 400u00b0F. Toss squash with 1 tbsp oil and sugar and season to taste. Transfer to a baking dish and bake for 40-45 mins, or until tender.
2
Heat remaining oil in a large saucepan over medium heat and sweat onion for 2-3 mins, or until tender. Add pearl barley and cook, stirring, for 3 mins. Add wine and 1/2 squash. Bring to a boil then add 1/2 cup stock, stirring constantly, until liquid absorbs. Repeat with remaining stock (in 1/2 cup additions) until barley is just tender, about 30 mins in total. Add peas and cook for 2-3 mins. Add remaining squash and cook until heated through.
3
To serve, add feta and mint. Serve hot.

464

kcal

Calories

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 10 ingredients. The key ingredients include: 1 1/2 lb winter squash, peeled, seeded, cubed, 1/4 cup olive oil, 1 tbsp sugar, 1 None onion, finely chopped, and more.

Yes, Pearl Barley, Winter Squash And Pea Risotto falls under the General 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.

Pearl Barley, Winter Squash And Pea Risotto

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