Skip to main content

Barley and Roasted Butternut Squash Risotto

(0 reviews)
Barley and Roasted Butternut Squash Risotto
  • Prep Time 55 min
  • Total Time 55 min
  • Servings 4
  • Pinterest
    81
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    81
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Risotto is traditionally made by stirring small amounts of broth into rice throughout the cook time to get the chewy texture. This recipe uses barley instead of rice; it stays nice and chewy and so tender. It was a favorite in our test kitchens!

Ingredients

Roasted Butternut Squash

2
cups ready-to-use cubed fresh butternut squash (from 16-oz package)
2
tablespoons olive oil
1/4
teaspoon salt

Broth Mixture

2
cups Progresso™ reduced sodium chicken broth (from 32-oz carton) or vegetable broth
3
cups water
2
fresh thyme sprigs

Risotto

1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1/2
cup dry white wine
2
bay leaves
1
cup uncooked medium pearl barley
4
cups baby arugula
1
tablespoon grated Parmesan cheese
1/4
teaspoon coarse ground black pepper

Directions

  • 1 Heat oven to 450°F. Spray rectangular pan, 15x10x1-inch, with cooking spray. Place squash in pan. Drizzle with 1 tablespoon of the oil; toss to coat. Sprinkle with salt; toss to coat. Spread in single layer in pan. Bake about 20 minutes, stirring after 10 minutes, until squash is tender when pierced with fork.
  • 2 Meanwhile, in 1 1/2-quart saucepan, heat broth, water and thyme over medium-high heat just to simmering. Keep liquid at a simmer while preparing risotto.
  • 3 In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil about 3 minutes or until onion starts to soften. Stir in wine and bay leaves; cook until liquid is almost completely evaporated. Stir in barley. Cook and stir 3 to 4 minutes or until barley is toasted.
  • 4 Stir in 1 cup hot broth mixture; reduce temperature to medium. Cook uncovered, stirring frequently, until broth is absorbed; repeat with 3 more cups broth, adding 1 cup at a time. Stir in remaining 1 cup broth (discard thyme sprigs). Cook, stirring frequently, until almost all liquid is absorbed; discard bay leaves. Remove from heat; fold in roasted squash. Cover and let stand about 5 minutes or until barley is just tender and liquid is absorbed. Fold in arugula. Sprinkle with cheese and pepper. Serve immediately.
Tips  

If you cannot find ready-to-use fresh butternut squash, feel free to use fresh, and cube it yourself.

Arugula is an aromatic salad green with a peppery mustard flavor that kicks up the flavor in this earthy risotto. Baby spinach leaves can be substituted.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
1 1/2g
7%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
480mg
20%
Potassium
430mg
12%
Total Carbohydrate
50g
17%
(
Dietary Fiber
10g
42%
,
Sugars
3g
)
Protein
8g
Daily Value*:
Vitamin A
140%
140%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet