Butternut Squash And Barley Risotto Food

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.

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 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.

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.

BUTTERNUT SQUASH & SAGE RISOTTO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
• While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
• At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.