Barley & Butternut Squash Risotto
This delicious recipe pairs two of my favourite fall ingredients - barley and butternut squash. The secret to getting a creamy texture is to gradually stir in warm broth.
Ingredients
- 5 cups sodium reduced chicken or vegetable broth
- 2 tbsp canola oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups peeled and diced butternut squash (about 1 medium sized squash)
- 1 cup barley
- salt and pepper, to taste
- 1/2 cup grated or shaved Parmesan cheese
- fresh parsley for garnish
Instructions
- Heat chicken or vegetable broth in a pot. Keep the broth warm on a low simmer as you continue to make the risotto.
- In a stock pot, heat canola oil on medium heat. Add onion and sauté for about 1 minute. Stir in garlic and continue cooking until onions are soft.
- Add butternut squash. Cook for about 2-3 minutes.
- Stir in barley and cook for about 30 seconds, stirring frequently so that the barley does not stick to the pot. This helps to toast the barley and bring out the flavour.
- Add 1 cup of warm broth. Keep the risotto uncovered. Bring to a gentle boil while stirring occasionally. The stirring allows the starches to release and yield a creamy texture. Turn the heat down to a medium simmer.
- Add 2 cups of warm broth. Continue to stir occasionally to prevent barley from sticking to the pot. (Turn down the heat if needed.) Cook until the broth is absorbed, about 15 minutes.
- Add 1 cup of warm broth. Stir frequently until the liquid is absorbed.
- Add the remaining broth and stir until the liquid is absorbed.
- Season with salt and pepper to taste.
- Remove the risotto from heat. Stir in the Parmesan cheese. Garnish with fresh parsley.
- Makes 4-6 servings
