Butternut Squash And Barley Risotto Recipes
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
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
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
More about "butternut squash and barley risotto recipes"
BAKED BARLEY RISOTTO WITH BUTTERNUT SQUASH RECIPE | REAL …
2011-11-16 Directions. Step 1. Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, …
From realsimple.com
4/5 (219)Total Time 50 minsServings 4Calories 427 per serving
From realsimple.com
4/5 (219)Total Time 50 minsServings 4Calories 427 per serving
- Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
- Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
BARLEY RISOTTO WITH BUTTERNUT SQUASH - HAPPY HEALTHY …
2016-11-29 Instructions. Preheat the oven to 400 degrees. Heat the oil or butter in a large Dutch oven or oven-safe stock pot over medium heat. Add the onion …
From happyhealthymama.com
5/5 (1)Total Time 50 minsCategory DinnerCalories 348 per serving
From happyhealthymama.com
5/5 (1)Total Time 50 minsCategory DinnerCalories 348 per serving
BUTTERNUT SQUASH BARLEY RISOTTO | WILLIAMS SONOMA
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper. In a bowl, toss the squash with 2 Tbs. of the olive oil. Spread in a single layer on …
From williams-sonoma.com
5/5 (2)Total Time 1 hr 20 minsServings 4-6
From williams-sonoma.com
5/5 (2)Total Time 1 hr 20 minsServings 4-6
BARLEY AND BUTTERNUT RISOTTO RECIPE | COOKING LIGHT
Step 3. Bring stock and 1 cup water to a simmer in a saucepan. Keep warm. Step 4. Heat a large saucepan over medium-high heat. Add oil to pan. Add onion, salt, and pepper; cook 4 minutes. Add barley and garlic; cook 2 minutes. Stir in 1/2 …
From cookinglight.com
From cookinglight.com
BARLEY RISOTTO WITH BUTTERNUT SQUASH AND GRUYERE
2012-10-08 Heat a Dutch oven or large pot over medium-high heat. Add oil to the pan and swirl to coat. Add the onion to the pan and saute for 5 minutes or until tender. Add the barley and garlic and cook for 1 minute, stirring …
From joanne-eatswellwithothers.com
From joanne-eatswellwithothers.com
BARLEY, KALE, AND BUTTERNUT SQUASH RISOTTO - LIDIA
Add the carrot and celery, and cook until slightly softened, about 4 minutes. Add the drained barley, and toss to combine. Let the barley dry in the pot for a minute, then add the wine. Simmer until the wine is absorbed, then add …
From lidiasitaly.com
From lidiasitaly.com
BARLEY BUTTERNUT SQUASH RISOTTO WITH AVOCADO BASIL …
2013-12-08 Prep the squash and white bean puree. Combine the squash and white beans in a food processor or blender until smooth and set aside. Start the risotto. Melt the coconut oil in a saucepan over medium heat. When fully …
From yupitsvegan.com
From yupitsvegan.com
EASY BUTTERNUT SQUASH BARLEY RISOTTO RECIPE | ALL THAT'S JAS
2020-07-26 Instructions. Heat the oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring often, until translucent, about 3 minutes. Add peeled and cubed squash and sauté for 5 minutes. Mix in …
From all-thats-jas.com
From all-thats-jas.com
BARLEY RISOTTO WITH BUTTERNUT SQUASH RECIPE - COUNTRY …
2012-07-20 Set aside. Meanwhile, in a medium saucepan over medium- high heat, bring broth to a gentle boil; then reduce heat to low. In a large saucepan over medium heat, heat remaining 1 tablespoon olive oil. Add onion, garlic, …
From countryliving.com
From countryliving.com
BUTTERNUT SQUASH BARLEY RISOTTO RECIPE | RACHAEL RAY IN …
Step 1. In a large dutch oven, heat the EVOO over medium heat. Add the onion and cook, stirring frequently, until softened, 5 minutes. Stir in the garlic and thyme and cook, stirring, for 1 minute. Stir in the barley and the vegetable broth; …
From rachaelraymag.com
From rachaelraymag.com
BARLEY RISOTTO WITH ROASTED BUTTERNUT SQUASH | COOK'S …
1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops. 12 tbsp butter. ¼ cup sugar.
From cooksillustrated.com
From cooksillustrated.com
BARLEY RISOTTO WITH BUTTERNUT SQUASH AND CRISPY SAGE RECIPE
1. Preheat oven to 425°F. In a large saucepan on medium, heat 1 tbsp oil. Add onion and sauté, stirring frequently, until tender, about 4 minutes. Add barley and garlic and sauté for 1 minute. Add wine and cook, stirring constantly, until most of the liquid has evaporated, about 1 minute. 2.
From vegetariantimes.com
From vegetariantimes.com
BUTTERNUT SQUASH AND BARLEY RISOTTO RECIPE - WEBETUTORIAL
The ingredients are useful to make butternut squash and barley risotto recipe that are low sodium vegetable broth, olive oil, onion, butternut squash, pearl barley, fresh sage, parmesan cheese, fresh parsley, salt and pepper . Butternut squash and barley risotto may have an alternative image of recipe due to the unavailability of the original ...
From webetutorial.com
From webetutorial.com
ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND KATE
Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes. Stir in the roasted butternut. Taste and add more salt and/or pepper, as needed.
From cookieandkate.com
From cookieandkate.com
JAY'S IGA - RECIPE: BARLEY RISOTTO WITH BUTTERNUT SQUASH AND KALE
Add barley and cook, stirring for 1 minute. Add wine, stirring constantly, until wine has evaporated. Add 1/2 cup warm broth from medium saucepan …
From jays.iga.com
From jays.iga.com
TOASTED WALNUT, BUTTERNUT SQUASH BARLEY RISOTTO | HIP AND HEALTHY
2021-12-09 Risotto is a dinner staple, and this recipe uses barley to put a delicious, healthier twist on the much-loved classic dish. Perfect to feed the family or a dinner for two that allows leftovers for lunch. INGREDIENTS – Serves 4. 1 medium butternut squash peeled, deseeded and cut into bite-sized chunks. 3 tbsp olive oil. Salt and pepper to taste
From hipandhealthy.com
From hipandhealthy.com
MCKIM'S IGA - BARLEY RISOTTO WITH BUTTERNUT SQUASH AND KALE
Add barley and cook, stirring for 1 minute. Add wine, stirring constantly, until wine has evaporated. Add 1/2 cup warm broth from medium saucepan …
From mckims.iga.com
From mckims.iga.com
BUTTERNUT SQUASH BARLEY RISOTTO | FRESH AND NATURAL FOODS
Add the garlic, thyme and barley, and sautee a minute more. Add the coconut milk and water and bring to a boil. Lower to a simmer, and cook for about 30 minutes over low heat, stirring often. Add the squash, and continue to cook until the squash has softened and the barley is cooked through. Add the miso and yeast and stir until incorporated.
From freshandnaturalfoods.com
From freshandnaturalfoods.com
HOW TO MAKE BUTTERNUT SQUASH AND BARLEY RISOTTO WITH TOASTED …
Place the walnut oil into a frying pan over a medium heat, then add the sage leaves and fry for 30 seconds until crispy. Spoon the risotto onto plates and top with sage and a little of the oil ...
From independent.co.uk
From independent.co.uk
BUTTERNUT SQUASH BAKED BARLEY RISOTTO | LAST INGREDIENT
2019-10-17 Add the onions and sauté until soft and translucent about, 2-3 minutes. Stir in the garlic, salt, pepper and red pepper flakes sautéing until fragrant, about 1 minute. Add the barley and cook for 1 minute until opaque. Pour in the wine, letting it bubble and be absorbed by the barley. Add the stock and bring to a boil.
From lastingredient.com
From lastingredient.com
BUTTERNUT SQUASH BARLEY RISOTTO - PRETTY TOGETHER
The barley in place of rice is pure genius! It combines all the decadent richness of risotto with the earthy textures and flavors of the best fall comfort foods. It combines all the decadent richness of risotto with the earthy textures and flavors of the best fall comfort foods.
From prettytogether.com
From prettytogether.com
BUTTERNUT SQUASH BARLEY RISOTTO RECIPE | SPARKRECIPES
Add shallots and cook 2 minutes or until golden, stirring often. Add thyme; cook 30 seconds. Add barley and cook 2 minutes or until toasted and golden, stirring often. 2) Transfer to 6-qt. slow cooker, along with broth, water, squash and 1/2 teaspoon salt. Cover and cook on high 3.5 - 4 hours or until liquid is absorbed and squash is tender.
From recipes.sparkpeople.com
From recipes.sparkpeople.com
BARLEY AND BUTTERNUT RISOTTO RECIPE | MYRECIPES
Heat a large saucepan over medium-high heat. Add oil to pan. Add onion, salt, and pepper; cook 4 minutes. Add barley and garlic; cook 2 minutes.
From myrecipes.com
From myrecipes.com
BUTTERNUT SQUASH BARLEY RISOTTO RECIPE - GOOD HOUSEKEEPING
2011-08-30 Add thyme; cook 30 seconds. Add barley and cook 2 minutes or until toasted and golden, stirring often. Transfer to 6-quart slow cooker bowl, along with broth, water, squash, and 1/2 teaspoon salt ...
From goodhousekeeping.com
From goodhousekeeping.com
ROASTED BUTTERNUT SQUASH RISOTTO RECIPE ~ BARLEY & SAGE
2020-09-18 In a large skillet or stockpot, melt the butter with the olive over medium-high heat then add in the shallots and garlic. Sauté for about 5 minutes or until lightly browned and fragrant.
From barleyandsage.com
From barleyandsage.com
BUTTERNUT SQUASH BARLEY RISOTTO RECIPE | SPARKRECIPES
3) While squash is steaming, heat butter and oil in a large saucepan over medium. When butter melts, add onion, stirring occasionally until onion is soft. Add barley, stirring, then add 1/2 of broth mixture, bay leaf and thyme. Bring to a boil over medium heat. Simmer, stirring occasionally until most of the liquid is absorbed. Ladle in about 1/2c broth mixture at a time, stir gently and often ...
From recipes.sparkpeople.com
From recipes.sparkpeople.com
BARLEY AND ROASTED BUTTERNUT SQUASH RISOTTO RECIPE
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.
From quericavida.com
From quericavida.com
RECIPE: CREAMY BUTTERNUT SQUASH ORZOTTO (BARLEY RISOTTO) WITH …
2020-01-29 Add the shredded squash, stock, thyme and salt, and bring to a boil. Lower heat and simmer uncovered, stirring occasionally, for 30 minutes, or until barley is cooked through but still chewy and squash is falling apart. Remove from heat and stir in lemon juice. Taste and adjust seasoning. Serve immediately, topped with a sprinkling of toasted ...
From thekitchn.com
From thekitchn.com
BARLEY AND SQUASH RISOTTO - THE WASHINGTON POST
2012-10-10 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 ...
From washingtonpost.com
From washingtonpost.com
BAKED BARLEY RISOTTO WITH BUTTERNUT SQUASH - FAMILY-FRIENDS-FOOD
2016-02-15 Add the pearl barley and stir well to coat with the oil. Stir in the stock, the reserved garlic cloves (whole), and the tamari or soya sauce. Mix well and bring to a simmer. Cover the pot with a lid, remove from the heat and transfer to the preheated oven. Bake at …
From family-friends-food.com
From family-friends-food.com
RICK'S SUPERMARKET IGA - RECIPE: BARLEY RISOTTO WITH BUTTERNUT …
Add barley and cook, stirring for 1 minute. Add wine, stirring constantly, until wine has evaporated. Add 1/2 cup warm broth from medium saucepan …
From rickssupermarket.iga.com
From rickssupermarket.iga.com
PEARL BARLEY RISOTTO RECIPE - BBC FOOD
In a separate pan, warm the stock and half of the sage leaves. Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up …
From bbc.co.uk
From bbc.co.uk
BARLEY, BUTTERNUT SQUASH AND PANCETTA PARMIGIANO REGGIANO RISOTTO
get the latest restaurant news delivered to your inbox weekly. sign up subscribing... promotional newsletter industry newsletter
From figmentbrand.com
From figmentbrand.com
BAKED BARLEY RISOTTO WITH BUTTERNUT SQUASH - TANGLED UP IN FOOD
2013-10-07 Adapted from the Real Simple recipe by Sarah Copeland. Ingredients: 2 tablespoons olive oil; 1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into one inch pieces
From tangledupinfood.com
From tangledupinfood.com
BARLEY AND BUTTERNUT SQUASH RISOTTO RECIPE - WARM FALL COMFORT …
2016-07-15 Roast for 20 minutes, flip the butternut squash and roast for an additional 15 minutes, until the squash is tender. Once the squash is in the oven, pour the chicken stock into a medium stockpot and place over medium heat, reducing heat to low when it begins to simmer. In a large stockpot over medium-high heat, melt the butter. Add the onion and ...
From wagrown.com
From wagrown.com
PORK WITH BUTTERNUT SQUASH BARLEY RISOTTO | BETTER HOMES & GARDENS
Directions. Step 1. Heat a 10-inch skillet over medium heat. Add barley; cook and stir 1 to 2 minutes or until toasted. Stir in broth and squash; bring to boiling. Reduce heat. Cover; simmer 30 minutes, stirring occasionally. Uncover; boil 15 minutes more or until squash and barley are tender and most of the liquid is absorbed (mixture should ...
From bhg.com
From bhg.com
VEGAN BARLEY AND BAKED BUTTERNUT SQUASH RISOTTO | FRONTIER COOP
Add barley and broth, and bring to a boil. Once boiling, turn off heat, and add the butternut squash. Cover and transfer to oven. Bake for 30 minutes. Remove risotto from oven. Barley should be tender, with only a small amount of liquid remaining. With the back of a spoon, mash some of the butternut squash, then stir in miso and nutritional yeast.
From frontiercoop.com
From frontiercoop.com
BUTTERNUT SQUASH BARLEY RISOTTO — UNWRITTEN RECIPES
2020-11-09 Butternut Squash Barley Risotto. Makes 5-6 servings. Prep Time for squash: 45 minutes; Prep Time for risotto: 35-40 minutes. Ingredients. 1 medium butternut squash, peeled, seeded and cut into small cubes. 4 tablespoons olive oil, divided . Kosher salt and black pepper. 4 cups chicken or vegetable broth. 2 garlic cloves, minced. 2 shallots minced. Large handful of …
From unwrittenrecipes.com
From unwrittenrecipes.com
BARLEY RISOTTO WITH BUTTERNUT SQUASH AND GRUYERE
1 cup uncooked barley 1 garlic clove, minced 1/2 cup veggie broth 4 cups water, divided 1 butternut squash, cubed and peeled 1 bunch lacinato kale, chopped 1 tbsp chopped fresh sage 3/4 tsp kosher salt 1/2 tsp freshly ground black pepper 4 oz Gruyere cheese, grated
From keeprecipes.com
From keeprecipes.com
BUTTERNUT SQUASH BARLEY RISOTTO - HAUTE & HEALTHY LIVING
2021-10-11 Line a baking sheet with parchment paper. In a medium sized bowl, toss the diced squash with 2 tablespoons of the olive oil. Place the squash on the prepared baking sheet in a single layer and season with salt and pepper. Roast, flipping half way through for 30-35 minutes or until the squash is tender and caramelized.
From hauteandhealthyliving.com
From hauteandhealthyliving.com
BUTTERNUT SQUASH AND BARLEY - HONEST COOKING - RECIPES
2016-02-16 Instructions. In a saucepan over medium heat, warm up the stock. In a large saucepan over medium heat sauté the shallot in olive oil for 2-3 minutes until it is translucent and soft, but not brown. Add the pumpkin and cook for 1 minute, stirring 2-3 times. Then, add the barley and stir thoroughly for about 2 minutes in order to “coat” the ...
From honestcooking.com
From honestcooking.com
BARLEY, BUTTERNUT SQUASH, AND SHIITAKE RISOTTO RECIPE
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.
From myrecipes.com
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #side-dishes #grains #pasta-rice-and-grains #number-of-servings
You'll also love
