Best Butternut Squash Barley Risotto Recipes

BUTTERNUT SQUASH AND BARLEY RISOTTO

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.

BARLEY, BUTTERNUT SQUASH, AND SHIITAKE RISOTTO

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

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.

BAKED BARLEY RISOTTO WITH BUTTERNUT SQUASH

Steps:

• Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

BUTTERNUT SQUASH BARLEY RISOTTO

Steps:

• 1. Pour broth, wine and water into small saucepan. If not using wine, use 1 cup water in total. Bring to a boil, then reduce to just simmering. Cover until ready to use. 2. Steam squash for 20-25 minutes or until soft. 3. Heat butter and oil in a large pan over medium. Add onion and cook until soft - 5min. Add mushroom and cook. Add barley, risotto, half of broth mixture, bay leaf and thyme. Bring to a boil over medium heat. Simmer, stirring occassionally until most of the liquid is absorbed, about 15 minutes. Continue adding broth 1/2 cup at a time until barley and rice is tender. 4. Remove and discard bay leaf and thyme. Stir in parmesan, steamed squash, chicken.

SPEEDY BUTTERNUT SQUASH BARLEY 'RISOTTO'

Steps:

• Heat the oil in a deep frying pan over a medium heat, and fry the shallot with a pinch of salt for 5 mins until soft. Add the squash, garlic, sage and mace, and fry, stirring continually, for another 6-8 mins until the squash is starting to soften and the garlic is fragrant.
• Tip in the spinach and barley with some seasoning and the stock. Bring to a simmer and cook for 4-5 mins until the spinach has wilted. Add a splash more stock or water, if you like. When the 'risotto' is thick and creamy, taste to see if it needs a little more mace or nutmeg and seasoning. Stir in most of the parmesan, then top with the remaining parmesan and grind over some black pepper to serve.