Barley Butternut Squash And Shitake Risotto Recipes

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SHIITAKE & BUTTERNUT RISOTTO



Shiitake & Butternut Risotto image

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

1 cup cubed peeled butternut squash
2 teaspoons olive oil, divided
Dash salt
1-1/4 cups reduced-sodium chicken broth
2/3 cup sliced fresh shiitake mushrooms
2 tablespoons chopped onion
1 small garlic clove, minced
1/3 cup uncooked arborio rice
Dash pepper
1/4 cup white wine or 1/4 cup additional reduced-sodium chicken broth
1/4 cup grated Parmesan cheese
1 teaspoon minced fresh sage

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, BUTTERNUT SQUASH AND SHITAKE RISOTTO



Barley, Butternut Squash and Shitake Risotto image

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

1 1/2 lbs butternut squash, peeled diced into 1/2 inch cubes (about 3 cups)
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
2 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
1/3 cup finely chopped red onion
1 cup uncooked pearl barley
2 garlic cloves, chopped
2/3 cup white wine
3 1/2 cups organic vegetable broth
1/4 teaspoon black pepper
4 ounces taleggio cheese, diced
2 tablespoons fresh thyme leaves

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

SPEEDY BUTTERNUT SQUASH BARLEY 'RISOTTO'



Speedy butternut squash barley 'risotto' image

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

2 tsp olive oil
1 large shallot or small onion, finely chopped
300g squash or pumpkin, cut into 1cm cubes
2 garlic cloves, crushed
small handful of sage leaves, finely chopped
½ tsp ground mace or a good grating of nutmeg
160g spinach leaves
2 x 400g cans barley in water, drained
300ml hot vegetable stock
40g parmesan or vegetarian alternative, finely grated

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

BUTTERNUT SQUASH AND BARLEY RISOTTO



Butternut Squash and Barley Risotto image

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

2 1/2 cups low sodium vegetable broth or 2 1/2 cups low sodium chicken broth
2 teaspoons olive oil
1/2 cup onion, chopped
1 cup butternut squash, diced into small pieces
1/3 cup pearl barley
1 tablespoon fresh sage, chopped or 1/2 teaspoon dried sage
3 tablespoons parmesan cheese (the shaker kind is fine)
2 tablespoons fresh parsley, chopped
salt and pepper

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

CREAMY BARLEY & SQUASH RISOTTO



Creamy barley & squash risotto image

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

1 tbsp butter
1 onion , finely chopped
1 small butternut squash (600-700g), peeled and diced into small chunks
2 garlic cloves , crushed
small glass of white wine
400g pearl barley
1.2l hot vegetable stock
1 tbsp mascarpone
50g parmesan (or vegetarian alternative), grated
large handful parsley , chopped

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

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