Barley Risotto With Roasted Winter Squash

More from this source
SF Gate


Add a comment


1 pound butternut squash, peeled, deseeded, and cut into 1/2 inch chunks (see Note)

1 tablespoon olive oil

Kosher salt

Freshly ground pepper

4 1/2 cups low-sodium stock: vegetable or chicken (if chicken, dish is not vegetarian)

2 tablespoons unsalted butter

2 large leeks, light green and white parts only, finely minced

1 medium-sized yellow onion, finely minced

2 sprigs of thyme

1 sage leaf

2 cloves garlic, thinly sliced

1 1/2 cups pearl barley

1/2 cup dry white wine

1 cup Carrot Puree (see recipe in article link)

1/2 cup grated Parmesan cheese + more for serving

Toasted pine nuts, to garnish

You might also like

Roast Butternut Pumpkin, Spinach & Barley Risotto
Delicious Everyday
Braised Beef With Mushroom-Barley Risotto
Kraft Foods
Pea Barley Risotto
Closet Cooking
Barley Risotto With Blue Cheese And Spinach Recipe
Food Republic
Artichoke And Spinach Barley Risotto
Pamela Salzman
Barley Risotto With Beans And Greens
smitten kitchen
Shrimp Barley Risotto With Peas
Framed Cooks
Meyer Lemon Risotto
101 Cookbooks
Seaweed Risotto Recipe
101 Cookbooks
Barley Risotto With Asparagus And Parmesan
Real Simple