SPEEDY BUTTERNUT SQUASH BARLEY 'RISOTTO'
Swap rice for barley to make this easy squash 'risotto' with spinach and sage. It's healthy and low in calories and fat - perfect for a quick supper
Provided by Anna Glover
Categories Dinner, Supper
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
BARLEY AND SQUASH RISOTTO
This one-dish vegetarian meal is fall comfort food at its best.
Categories Side Dish
Number Of Ingredients 12
Steps:
- Heat the broth in a medium saucepan over low heat; keep it warm.
- Heat the oil in a medium pot over medium heat. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are browned on the edges, about 4 to 5 minutes. Add the onion and cook until it becomes translucent, about 5 minutes. Add the garlic and cook for 1 minute.
- Add the barley to the mushroom mixture and stir for 2 minutes.
- Reduce the heat to low; add about 2 cups of the warm broth to the barley mixture, and stir slowly until the barley begins to swell and most of the liquid is absorbed, about 8 minutes. Add the squash. Add 2 more cups of the broth, 1 cup at a time, stirring slowly and letting the barley absorb the broth before adding more. This will take about a half-hour. The risotto is cooked when the barley is creamy on the outside and slightly firm (al dente) in the center.
- Discard the thyme sprig. Add the greens and stir until they have wilted, then stir in the Parmigiano-Reggiano cheese. Season with salt and pepper to taste. If the risotto is too thick or dry, add some of the remaining broth to achieve the desired consistency.
- Divide the risotto among individual serving dishes, and garnish with a sprinkling of Parmigiano-Reggiano and a small sprig of thyme.
Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 15 mg, Fat 9 g, Fiber 7 g, Protein 12 g, SaturatedFat 4 g, ServingSize Per serving, Sodium 470 mg, Sugar 5 g
SHIITAKE & BUTTERNUT RISOTTO
I like to think of this recipe as a labor of love. The risotto takes a bit of extra attention, but once you reach that requisite creaminess, your taste buds will let you know it was worth the effort. -Stephanie Campbell, Elk Grove, California
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place squash in a greased 9-in. square baking pan. Add 1 teaspoon oil and salt; toss to coat., Bake, uncovered, at 350° until tender, 25-30 minutes, stirring occasionally., Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute the mushrooms, onion and garlic in remaining 1 teaspoon oil until tender, 3-4 minutes. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/4 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Stir in cheese until melted. Add squash and sage. Serve immediately.
Nutrition Facts : Calories 282 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.
BARLEY RISOTTO WITH ROASTED WINTER VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 397 calorie, Fat 16 grams, SaturatedFat 2 grams, Carbohydrate 55 grams, Fiber 10 grams, Protein 10 grams
BARLEY, BUTTERNUT SQUASH AND SHITAKE RISOTTO
Make and share this Barley, Butternut Squash and Shitake Risotto recipe from Food.com.
Provided by Lakerdog2
Categories Short Grain Rice
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 345.8, Fat 12, SaturatedFat 4, Cholesterol 12.1, Sodium 412.1, Carbohydrate 49.9, Fiber 8.8, Sugar 5.4, Protein 9.1
CREAMY BARLEY & SQUASH RISOTTO
Barley is cheaper and lighter than Italian risotto rice, you can add all the liquid at once and it's really hard to overcook
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 586 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium
BUTTERNUT SQUASH AND BARLEY RISOTTO
Typically, risottos are made of refined rice known as Aborio. By using barley instead, you get tons of heart healthy benefits! Barley is a cholesterol lowering soluble fibre. (recipe found on the heart and stroke foundation of Canada website)
Provided by C and Ds Mommy
Categories Grains
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 242.1, Fat 7.3, SaturatedFat 2.1, Cholesterol 6.6, Sodium 124, Carbohydrate 39.3, Fiber 7.7, Sugar 3.6, Protein 7.5
BARLEY, BUTTERNUT SQUASH, AND SHIITAKE RISOTTO
Categories Side Sauté Kid-Friendly High Fiber Casserole/Gratin Squash Fall
Yield 6 cups
Number Of Ingredients 11
Steps:
- Preheat oven 450. Combine squash, 1 tbs. olive oil and 1/4 tsp. salt; toss well to coat. Arrange squash on a baking sheet. Bake for 25 minutes, stirring once. Heat 1 tbs. oil in a large dutch oven over medium heat. Add mushrooms; saute 5 minutes or until browned, stirring occasionally. Transfer mushrooms to a bowl; keep warm. Heat remaining 1 tbs. oil in pan. Add onion; saute 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 tsp. 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.
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