Butternut Barley And Parmesan Risotto Recipes

BUTTERY BARLEY RISOTTO WITH PARMESAN CHEESE

Buttery Barley Risotto with Parmesan Cheese image

Provided by Rick Tramonto

Categories Mushroom Appetizer Side Sauté Parmesan Basil Barley Fall Chive Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 10

Ingredients

6 1/2 cups low-salt chicken broth
6 tablespoons unsalted European-style butter
1 medium onion, finely chopped
2 medium garlic cloves, minced
2 cups pearl barley (about 13 ounces), rinsed, drained
1 6-ounce package 3-inch-diameter portobello mushrooms, stemmed, gills scraped, caps sliced
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil

Steps:

Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.

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

Ingredients

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

Ingredients

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

BUTTERNUT, BARLEY AND PARMESAN RISOTTO

Butternut, Barley and Parmesan Risotto image

Make and share this Butternut, Barley and Parmesan Risotto recipe from Food.com.

Provided by PinkCherryBlossom

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

100 g butter
2 teaspoons fennel seeds
400 g butternut squash, peeled and diced
1 leek, sliced and washed
2 red onions, sliced
2 bay leaves
6 garlic cloves, chopped
300 g barley
2 liters hot vegetable stock
150 g grated parmesan cheese, castelli for veggie version
1/2 teaspoon black pepper
1 teaspoon flaked sea salt

Steps:

Heat a large wide pan and add butter and fennel seeds. Saute for 1 minute.
Add squash and black pepper. Saute for 2 minutes Stirring often.
Remove squash with a slotted spoon and set aside. Add leek, onions, bay leaves and garlic. Saute until onions begin to caramelise.
Add barley to pan and stir for 1 minute. Return squash and add the salt.
Mix well and add 1 litre of the stock. Stir while bringing to the boil, cover and simmer for 10 minutes.
Continue adding 1/2 cups of the hot stock at 4 min intervals. When all stock has been added, stir in the cheese and serve.

Nutrition Facts : Calories 697.9, Fat 33, SaturatedFat 19.7, Cholesterol 86.4, Sodium 737.4, Carbohydrate 79.2, Fiber 16.7, Sugar 6.4, Protein 26.3

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