Barley Risotto with Butternut Squash
3 cups peeled, diced butternut squash
2 tablespoons extra-virgin olive oil
5-7 cups low-sodium chicken or vegetable broth
1 cup chopped yellow/white onion
2 small garlic cloves, finely chopped
1 1/2 cups pearled barley ( or farro works great too)
3/4 cups dry white wine (Sauvignon Blanc or Chardonnay)
1 teaspoon fresh or dried thyme, plus more for garnish as desired
3/4 cups grated Parmigiano-Reggiano
S&P
Heat oven to 425 degrees F. Toss squash with oil, season with salt and pepper. Spread in a single layer on a parchment-lined baking pan and roast until tender and golden, about 25 minutes, turning halfway through.
Meanwhile, in a medium saucepan over medium- high heat, bring broth to a gentle boil; then reduce heat to low.
In a large saucepan over medium heat, heat remaining 1 tablespoon olive oil. Add onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, about 4-6 minutes.
Add barley and cook, stirring, for 2 minutes. Add wine and stir constantly until absorbed, about 1 minute.
Add 1/2 cup broth, 1 teaspoon thyme, stir frequently until liquid is absorbed. Your arm may be sore tomorrow!
Repeat with remaining broth, adding 1/2 cup at a time, until barley is tender, about 30 minutes. Remove from heat and stir in cheese. Season to taste. Gently fold in squash and garnish with thyme.
Enjoy with your favorite roasted veggies. We had string beans from CSA this week on hand. Yummy!
Last thursday, in a simple twist of fate, an email came to me from the Greene Harvest CSA coordinators. To my surprise, I read that the CSA would be offering a winter share plan. With some trepidation, we signed up for the 6 bi-weekly distributions (4 months). Beginning November 17th and running through February, we will go to our CSA pick up spot in Fort Greene and collect our share. Each share will include 8 lbs of apples, 6-10 lbs of "storage vegetables" and 1-3 lbs of frozen veggies. These take homes sound way different from our summer membership, but may be a great investment.
There will be more to come on that in November.
In the interim, I will most definitely be cooking up a storm utilizing the seasonal items that I will take home in the next 3 pick ups.
Happy October and happy eating!
Location:Brooklyn, NY
