Categories
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Barley Risotto with Roasted Squash and Leeks |
Tips: This healthy risotto is made with
slightly chewy, nutty-flavoured pearl
barley, which is perfectly complimented
by leeks and roasted squash.
You could make the risotto with brown
rice instead of barley- cook following the
packet instructions and continue from
step 2.
Any type of fresh mushrooms can be
used in this recipe- try sliced field
(portabello) mushrooms, or rehydrated
dried shiitake mushrooms for a rich,
healthy flavour.
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Yield:4
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INGREDIENTS: |
| 1 cup |
pearl barley |
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| 1 |
butternut squash, peeled, seeded and cut into chunks |
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| 2 tsp |
chopped fresh thyme |
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| 2 tbsp |
butter |
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| 4 |
leeks, cut into fairly thick diagonal slices |
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| 2 |
garlic cloves, chopped |
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| 2 1/2 cups |
brown cap (cremini) mushrooms, sliced |
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| 2 |
carrots, coarsley grated |
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| 2 tbsp |
chopped fresh flat leaf parsley |
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| 2/3 cup |
grano padano cheese, grated |
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| 3 tbsp |
pumpkin seeds, toasted, or chopped walnuts |
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| 4 tbsp |
olive oil |
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| 1/2 cup |
vegetable stock |
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salt and ground black pepper, to taste |
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DIRECTIONS:
- Rinse the barley, then cook it in simmering water, keeping the pan part-covered, for 35-45 minutes, or until tender. Drain. Preheat the oven to 400`F.
- Place the squash in a roasting pan with half of the thyme. Season with pepper and toss with half the oil. Roast, stirring once, for 30-35 minutes, until the squash is tender and beginning to brown.
- Heat half the butter with the remaining olive oil in a large frying pan. Cook the leeks and garlic gently for 5 minutes. Add the mushrooms and remaining thyme, then cook until the liquid from the mushrooms evaporates and they begin to fry.
- Stir in the carrots and cook for about 2 minutes, then add the barley and most of the vegetable stock. Season well and part-cover the pan. Cook for a further 5 minutes. Pour in the remaining stock if the mixture seems dry.
- Stir in the parsley, the remaining butter and half the cheese, then stir in the squash. Add seasoning to taste and serve immediately, sprinkled with the toasted pumpkin seeds or walnuts and the remaining cheese.
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