Butternut squash barley risotto

Butternut squash barley risotto / Roasted butternut squash risotto

"Butternut

It is beautiful fall season again and there are huge varieties of squash in the market. Butternut squash, pumpkin, acorn are some of the common squashes found in falls and all of those pretty squashes make the farmers market so colorful and beautiful. So I bought a bunch of butternut squash and was thinking to make something which is pretty, delicious and healthy too and I went into my pantry to get some ideas and saw barley, my creative bulb just went flashing and I decided to combine butternut squash and barley together and came up with the idea of butternut squash barley risotto which is, of course, an Italian dish, but I added my Indian touch. So you can call this Indian style risotto.
Pearl barley cooked with aromatic onion, ginger, garlic, tomato paste and garam masala and mixed with ricotta cheese and roasted butternut squash. This butternut squash barley risotto is very creamy, a little spicy with a burst of sweetness from butternut squash. It also has a bite and nutty flavor because of barley plus, it also looks very pretty and colorful. Normally risotto is made from arborio rice, stock, butter and cheese but my version is way healthier and low-calorie thanks to barley and butternut squash and still not compromising with the taste.

"Butternut
My butternut squash barley risotto is packed with Indian flavors and they are so comforting especially in rainy or cold days. Making risotto is all about the technique, so follow the direction very carefully. All it needs is love and patience and you will be pleased with the tasty output.

Total time:
Yield: 4 servings
Ingredients for butternut squash barley risotto :-
For roasted butternut squash :-

  • 1.5 lb of butternut squash
  • 1/2 tsp of black pepper powder
  • 1/2 Tbsp of oil
  • Salt to taste

For barley risotto :-

  • 1 Tbsp of oil
  • 1 large white onion finely chopped about 2 cups
  • 1 Tbsp of peeled and finely chopped ginger
  • 1 Tbsp of finely chopped garlic 
  • 1/2-3/4 tsp of red pepper flakes or to taste
  • 3/4 tsp of garam masala or curry powder ( use best )
  • Salt to taste
  • 1.5 heaped Tbsp of tomato paste
  • 1 cup of pearl barley
  • 4 cups of water or vegetable stock 
  • 1/2 cup of heaped part-skim ricotta cheese or silken tofu
  • 2 Tbsp of chopped cilantro

Method for butternut squash barley risotto :-

  1. Preheat the oven to 450 degree F. 
  2. For roasted butternut squash, peel the squash, take the seeds out and chop the squash into 1/2-inch cubes and toss well with salt, pepper and oil.
  3. Place the prepared squash cubes in a baking pan and bake it for 16-20 minutes until the squash is cooked but still firm. Keep it aside.
  4. For risotto, heat 1/2 Tbsp of oil in a wide pan, add onion and ginger and saute until the onion is translucent. Heat water or stock in a different pan.
  5. Now add garlic, red chilli flakes, garam masala and salt and saute for 30 seconds.
  6. Then add tomato paste and saute again for 30 seconds. Now add barley and the remaining 1/2 Tbsp of oil and saute it for 2 minutes so that each barley is coated with oil and spices.
  7. Now add one cup of hot water or stock into the barley and cook the barley over low heat, stirring in between until all the liquid is absorbed.
  8. Repeat step 7 by adding a cup of water at a time and adding next cup until and only when barley has absorbed all the given liquid, stirring in between.
  9. When all the water is used up and the barley is all cooked, add the ricotta and cook further for another minute.
  10. Now switch the heat off and add cilantro and roasted butternut squash and mix well. Butternut squash barley risotto is done.

Serve butternut squash barley risotto immediately with green salad or grilled veggies or chicken.
Making risotto is all about the technique, make sure to add a cup of water at a time and wait for the next cup until barley has absorbed all the liquid.
You can top the risotto with toasted pine nuts or walnuts.

Health check  :-  Butternut squash and barley both are super rich in many vitamins, minerals and fiber. Squash is a good source of Vitamin A, Vitamin C, Vitamin E, Vitamin b6, folate, magnesium, potassium, thiamin, niacin etc. Barley is a great source of fiber including soluble and insoluble and also rich thiamine, niacin, selenium, iron, manganesium, zinc, copper, phosphorus etc. Barley also has 4 gms of protein in a cup.

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