My CSA has been loaded up with Butternut squash which I have mainly been cooking and freezing for Eisley to eat. I decided since we had so much of it, that it was time to incorporate it into our menu one night.
The recipe turned out okay... almost a bit too creamy. Next time I will cut down the butternut squash and probably use the aparagus and mushroom like the recipe I adapted from.
Another thing B and I decided on was that we need to try risotto from someone who knows what they are doing because we dont know if I am making it right! I need Gordon Ramsey ASAP for a Risotto tutorial!
(pardon the pic, its from my iPhone after the sun went down!)
Butternut Squash Barley Risotto (adapted from Tasty Kitchen)
- 1 cup Pearled Barley
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion, Chopped
- 3 cloves Garlic, Crushed
- 4 cups Water
- 1 teaspoon Salt
- ½ cups Sweet Red Wine
- 2 cups Cooked Butternut Squash
- 1 bunch Spinach
- Shredded Parmesan
- Salt And Pepper, to taste
Heat a large saute pan on low, film with 1 tablespoon olive oil, add onions and slowly saute, stirring often, until lightly and uniformly browned, about 15 minutes. Add the crushed garlic and stir for 30 seconds or so, until fragrant. Don’t let the garlic burn. Add the water, and stir, scraping the bottom of the pan to get all the caramelization into the liquid. Keep on low heat.
Add 3/4 cup of barley to a heavy-bottomed Dutch oven type of pan. Heat on medium to medium high and stir often until barley is slightly toasted, about 5 minutes. Add the remaining 1/4 cup of barley and about 1 tablespoon of olive oil and stir to coat. Add the wine and stir until liquid is mostly absorbed.
Begin adding heated broth mixture to the barley, 1/2 cup at a time, stirring often. Keep adding more as liquid is absorbed and gets thicker. Stir and add liquid, stir and add liquid. When you have only about 1 cup of broth left, add the butternut squash to the mixture in heaping spoonfuls, continuing to stir. Add the rest of the broth, taste and adjust seasoning. The whole process will take about 30 minutes. The barley will be chewy. You can cook it longer if you like it softer. If you find that you need more liquid to cook the barley or you want your risotto more liquid, add plain hot water 1/4 cup at a time until it is the consistency you prefer. Stir in the spinach and let cook for about 1 minute. Salt and Pepper to Taste on last time.
Serve with Parmesan Cheese on Top!