Barley Risotto w/ Roast Butternut Squash & Beets
Servings
2
Servings
2
Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Rub unpeeled beets with some oil & bake until soft. Cool slightly, peel & dice. Set aside.
  3. In a skillet, melt half the butter & sauté onion until soft; add the barley & mix until coated with butter. Add the wine, stir & allow to evaporate. Heat the broth & add a ladle to onion/barley mixture & leave until most of the broth is absorbed. Uncover, add some more broth; do not let the barley dry out. Cook barley until it is soft, over a medium heat. It should take about 20 minutes. Season with salt & pepper to taste.
  4. On a baking tray, place squash, drizzle with some olive oil & sprinkle with pepper & add rosemary. Roast at 350 F. until soft but still firm. During the last 3 minutes add the beets to reheat them. Remove the rosemary.
  5. When barley is cooked, remove the pan from the oven; add remaining butter & parmesan & stir well. Set aside for a couple of minutes. It should become quite creamy.
  6. To serve, place on serving plates & top with roasted vegetables. Serve immediately.