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recipe for tonight

January 31, 2011

I am trying to motivate to cook more lately (I have a level of PTSD from Radha’s lack of eating which has bamde me not want to cook or even be in the kitchen).  I found some great, pre-cut butternut squash, so searched for some recipes and came up with this one from Cooking Light.  Just need to go buy some barley and taleggio cheese and will try it out.  Hopefully it will be good!

Barley, Butternut Squash, and Shiitake Risotto
Maureen Callahan, Cooking Light, MARCH 2010

Yield: 6 servings (serving size: about 1 cup)

* 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
* 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


1. Preheat oven to 450°.

2. 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.

3. 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.

4. 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.

Wine note: The 2008 J Lohr Riverstone Chardonnay (California, $15) is a buttery, beautiful partner for this creamy-textured risotto. Tropical fruit notes, ripe pear, melon, and vanilla aromas combine for a wine that will embrace the rich flavors in this dish. –Natalia MacLean

2 Comments leave one →
  1. Rebecca permalink
    February 28, 2011 5:54 pm

    Subha – How did this one turn out?

    • February 28, 2011 6:01 pm

      i LOVE it – in fact, I made it again last night for dinner guests. the first time I made it I cooked small chicken pieces with generic chicken seasoning and added it at the end with the squash and really liked it. yesterday I baked extra firm tofu in small pieces at 400 degrees till they were crisp on the outside and chewy, and then added them the same way (i seasoned them with salt and pepper). so those are a couple of options to add some protein. but overall, definitely a good, fast recipe!

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