- Prep 55 min
- Total55 min
Risotto is traditionally made by stirring small amounts of broth into rice throughout the cook time to get the chewy texture. This recipe uses barley instead of rice; it stays nice and chewy and so tender. It was a favorite in our test kitchens!+
Roasted Butternut Squash
- 1Heat 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. Sprinkle with salt; toss to coat. Spread in single layer in pan. Bake about 20 minutes, stirring after 10 minutes, until squash is tender when pierced with fork.
- 2Meanwhile, in 1 1/2-quart saucepan, heat broth, water and thyme over medium-high heat just to simmering. Keep liquid at a simmer while preparing risotto.
- 3In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil about 3 minutes or until onion starts to soften. Stir in wine and bay leaves; cook until liquid is almost completely evaporated. Stir in barley. Cook and stir 3 to 4 minutes or until barley is toasted.
- 4Stir in 1 cup hot broth mixture; reduce temperature to medium. Cook uncovered, stirring frequently, until broth is absorbed; repeat with 3 more cups broth, adding 1 cup at a time. Stir in remaining 1 cup broth (discard thyme sprigs). Cook, stirring frequently, until almost all liquid is absorbed; discard bay leaves. Remove from heat; fold in roasted squash. Cover and let stand about 5 minutes or until barley is just tender and liquid is absorbed. Fold in arugula. Sprinkle with cheese and pepper.Serve immediately.
- If you cannot find ready-to-use fresh butternut squash, feel free to use fresh, and cube it yourself.
- Arugula is an aromatic salad green with a peppery mustard flavor that kicks up the flavor in this earthy risotto. Baby spinach leaves can be substituted.
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