BUTTERNUT SQUASH AND BARLEY RISOTTO
Typically, risottos are made of refined rice known as Aborio. By using barley instead, you get tons of heart healthy benefits! Barley is a cholesterol lowering soluble fibre. (recipe found on the heart and stroke foundation of Canada website)
Provided by C and Ds Mommy
Categories Grains
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
- Heat oil in a medium sized pot over medium heat.
- Add onion and sauté until tender.
- Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
- Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
- Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
- Cook barley until tender but still firm, about 35-40 minutes.
- Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.
Nutrition Facts : Calories 242.1, Fat 7.3, SaturatedFat 2.1, Cholesterol 6.6, Sodium 124, Carbohydrate 39.3, Fiber 7.7, Sugar 3.6, Protein 7.5
BARLEY, BUTTERNUT SQUASH, AND SHIITAKE RISOTTO
Categories Side Sauté Kid-Friendly High Fiber Casserole/Gratin Squash Fall
Yield 6 cups
Number Of Ingredients 11
Steps:
- Preheat oven 450. Combine squash, 1 tbs. olive oil and 1/4 tsp. salt; toss well to coat. Arrange squash on a baking sheet. Bake for 25 minutes, stirring once. Heat 1 tbs. oil in a large dutch oven over medium heat. Add mushrooms; saute 5 minutes or until browned, stirring occasionally. Transfer mushrooms to a bowl; keep warm. Heat remaining 1 tbs. oil in pan. Add onion; saute 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 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.
BARLEY, BUTTERNUT SQUASH AND SHITAKE RISOTTO
Make and share this Barley, Butternut Squash and Shitake Risotto recipe from Food.com.
Provided by Lakerdog2
Categories Short Grain Rice
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°.
- 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 450° for 25 minutes, stirring once.
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add mushrooms; sauté 5 minutes or until browned, stirring occasionally. Transfer mushroom mixture to a bowl; keep warm.
- 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.
Nutrition Facts : Calories 345.8, Fat 12, SaturatedFat 4, Cholesterol 12.1, Sodium 412.1, Carbohydrate 49.9, Fiber 8.8, Sugar 5.4, Protein 9.1
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