Main
Recipes
Course
Side Dishes
Barley, Butternut Squash and Shitake Risotto Recipe

Barley, Butternut Squash and Shitake Risotto Recipe

Posted by

Rate It!

Barley, Butternut Squash and Shitake Risotto

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 1/2 lbs butternut squash, peeled diced into 1/2 inch cubes (about 3 cups)
3 tbsp olive oil, divided
3/4 tsp kosher salt, divided
2 cups thinly sliced shiitake mushroom caps (about 1/2 lb)
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 tsp black pepper
4 oz taleggio cheese, diced
2 tbsp fresh thyme leaves

Directions:

Preheat oven to 450°.
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.
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.
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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	138.4 Kcal (579 kJ)
Calories from fat	46.28 Kcal
		% Daily Value*
Total Fat	5.14g	8%
Cholesterol	5.52mg	2%
Sodium	413.53mg	17%
Potassium	306.5mg	7%
Total Carbs	18.92g	6%
Sugars	2.34g	9%
Dietary Fiber	3.46g	14%
Protein	4.08g	8%
Vitamin C	9.6mg	16%
Vitamin A	0.5mg	17%
Iron	1.3mg	7%
Calcium	65.8mg	7%

Amount Per 100 g
Calories	106.79 Kcal (447 kJ)
Calories from fat	35.71 Kcal
		% Daily Value*
Total Fat	3.97g	8%
Cholesterol	4.26mg	2%
Sodium	319.09mg	17%
Potassium	236.51mg	7%
Total Carbs	14.6g	6%
Sugars	1.8g	9%
Dietary Fiber	2.67g	14%
Protein	3.15g	8%
Vitamin C	7.4mg	16%
Vitamin A	0.4mg	17%
Iron	1mg	7%
Calcium	50.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Barley, Butternut Squash, and Shiitake Risotto

Cubed peeled butternut squash (about 1 1/2 lb) and 11 more..
Roasted Butternut Squash Lasagna With Cannellini Beans

Butternut squash, peeled and diced, Olive oil, Butter and 16 more..
Mussels Dijonnaise

Chopped onion, Chopped shallots, Chopped garlic and 9 more..
African Peanut Soup

Olive oil, Onions, chopped, Red bell peppers, chopped and 7 more..
West African Peanut Soup

Olive oil, Onions, very finely diced and 9 more..
African Peanut Soup

Olive oil, Onions, chopped, Red bell peppers, chopped and 7 more..
African Peanut Soup

Olive oil, Onions, chopped, Red bell peppers, chopped and 7 more..
Linguine with Clams and Fennel

Kosher salt, Linguine and 7 more..
Curry Butternut Squash Soup

Butternut squash, Olive oil, Sea salt, Chicken stock and 10 more..
Slow-Simmered Beef

Olive oil, Beef broth, Beef chuck, boneless cubes and 7 more..
Shrimp Creole

Olive oil, Flour, Stalks celery, finely chopped and 14 more..
Seared Scallops With Warm Tuscan Beans

Olive oil, divided, Sea scallops, Salt, Onion, chopped and 7 more..
Spinach Mushroom Bread

Olive oil, Butter, Green peppers or 1/2 italian pepper and 16 more..