barley and butternut squash risotto

Barley & Butternut Squash Risotto
Original from chiknpastry.com; serves 4

ingredients
3 c chicken or vegetable broth
2 c water
1 lb butternut squash, cubed into 1/2-inch pieces
olive oil, for drizzling over squash
1 t 5 spice powder
1 t cinnamon
1 t cayenne pepper
1 T extra virgin olive oil
1/2 onion, small dice
1 c pearled barley
1 t garlic, minced
1/2 c dried fruit (I used 1/4 currants, 1/4 apricots) 
salt & pepper
1/4 c pecorino-romano cheese, shredded
1 T basil, chopped
2 T pine nuts, toasted 

instructions
Preheat oven to 375 F

Mix broth and water together, heat in medium saucepan; keep warm

Mixed cubed squash with ~2T olive oil and spices (5 spice, cinnamon, cayenne). Spread on baking sheet and bake about 30 minutes, turning halfway through.

Meanwhile, heat 1 T oil in medium-sized Dutch oven or other heavy bottomed saucepan over medium heat. Throw in onion and cook for ~5 minutes; add garlic and cook ~1 minute. Add barley and let cook 1-2 minutes.

Increase heat to medium-high, and begin adding 1 ladle-full (1/2-1 c) of broth/water mixture at a time, stirring (almost) constantly until liquid is almost dissolved. Continue until barley is cooked, about 30 minutes. (There may be some broth mix leftover)

Remove risotto from heat, add in roasted squash & dried fruit. Top with cheese, herbs, nuts and season with salt and pepper. 


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