Barley, Mushroom and Squash Risotto

Recipe Brought to you by FoodFit

This recipe serves: 8
Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes

1 large acorn or butternut squash, halved and seeded (about 1 1/2
pounds)
3 1/2 cups light vegetable stock or water
1 tablespoon ground turmeric
2 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
1 red onion, peeled, ends removed and diced
1 pound chantarelles or portobello mushrooms, sliced
1 cup barley
salt to taste
freshly ground black pepper
1/4 cup snipped, fresh chives
1/2 cup freshly grated Parmesan cheese

Cooking Preheat your oven to 400 F. Place the squash, cut surface down, in
an oven proof baking dish. Place on the lower rack of the oven and cook
until tender, about 1 hour. Remove from the oven, scoop out the flesh in
tablespoon size pieces from the skin and reserve. Meanwhile, place the
barley in a fine strainer and rinse under cold running water to remove any
residue of the bitter husks. Drain thoroughly. In a small saucepan, bring
the stock or water to a boil and add the turmeric. Keep the seasoned stock
hot over low heat. Heat the olive oil in a large, non-stick skillet over
medium heat. Add the garlic and onion and cook until tender, about 5
minutes. Add the mushrooms and cook until tender and slightly browned,
about 10 minutes. Add the barley cooking until the grains are hot, about 3
minutes. Add 1 cup of hot stock and cook until just about all of the
liquid has been absorbed. Season lightly with salt and pepper. Continue to
add the stock 1 cup at a time, letting the barley absorb the stock before
adding more. The barley is cooked when the grains are al dente, tender yet
still with a resilient bite, about 20 to 25 minutes total. Stir in the
squash chunks just to reheat without crushing. Remove from the heat. Stir
in half of the chives and Parmesan cheese. Adjust the seasonings one last
time as necessary. Spoon the risotto into warm rimmed soup plates. Garnish
with the remaining chives and Parmesan cheese.

Nutrition Facts Serving size: about 1 cup Calories 208 Total Fat 5 g
Saturated Fat 1 g Protein 8 g Total Carbohydrate 38 g Dietary Fiber 9 g
Sodium 487 mg Percent Calories from Fat 20% Percent Calories from Protein
14% Percent Calories from Carbohydrate 66%


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