Barley Risotto With Roasted Squash Food

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 RISOTTO WITH ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the carrot, celery root, and butternut squash with 2 tablespoons of the olive oil and the salt on a baking sheet and spread out in an even layer. Roast until golden and tender, about 25 minutes.
• Combine the chicken broth and thyme in a small saucepan and bring to a simmer.
• Heat the remaining 2 tablespoons olive oil in the saucepan over medium-high heat. Add the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Pour in the wine, and cook, stirring constantly, until the liquid is absorbed. Add 2 cups of the broth, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently. Add the remaining broth and simmer, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, about 30 minutes. Add the roasted vegetables and cook until the vegetables are heated through. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 3 minutes. If the risotto thickens up too much, thin it out with a little hot water. Season with salt and pepper. Serve immediately. Pass grated cheese at the table.

CREAMY BARLEY & SQUASH RISOTTO

Steps:

• Heat the butter in a large shallow saucepan. Add the onion and squash, and cook very gently, stirring occasionally, until the onion is soft and the squash is starting to soften, about 10 mins. Stir in the garlic and cook for 1 min more. Splash in the white wine and boil down. Add the barley, give it a stir and pour in the stock.
• Gently simmer for 45 mins, stirring occasionally, until all the stock has been absorbed and the barley is tender. Add a little extra stock during cooking if it evaporates too quickly. Turn off the heat and stir through the mascarpone, half the Parmesan and all the parsley, then season. Spoon into bowls and scatter with the remaining Parmesan.

RISOTTO WITH ROASTED WINTER SQUASH

Steps:

• Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.
• Bring the stock to a simmer in a saucepan.
• Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.
• Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.
• Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.

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.

BARLEY RISOTTO WITH ROASTED SQUASH

Steps:

• Preheat oven to 400 degrees. Place squash in a shallow baking pan. Add 1 tbsp of the olive oil, the kosher salt, pepper and nutmeg. Toss to coat. Roast about 30 minutes or until tender. Set aside. Place barley in another shallow baking pan. Bake for 8-10 minutes or until lightly toasted; set aside.
• In a large saucepan heat broth over medium heat just until simmering; reduce heat. cover and keep warm over low heat.
• In a 4-quart Dutch oven heat the remaining 2 tablespoons oil over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally. Stir in toasted barley; cook and stir for 2 minutes. Stir in wine. Cook and stir until wine is absorbed.
• Add 1 cup of the hot broth; cook, uncovered, until most of the broth is absorbed stirring frequently. Continue adding broth, 1 cup at a time, cooking after each addition until broth is nearly absorbed, stirring fewquently.
• When the last of the broth has been added, cook until mixture is creamy. Total cooking time should be about 30 to 35 minutes after wine is added.
• Fold in roasted squash, parmesan cheese, thyme, and sage. Top individual servings with parsley.