Beautiful butternut squash is cooked like risotto with barley for a festive fall dish topped with crunchy almonds.
Autumn is a nice season of the year: leaves share their most brilliant colors and soil offers us healthy fall produce. One of my favorite autumn veggies is pumpkin. I love its sweet and chestnutty taste. I even eat it just baked plain, all by itself. This orzotto is a delicious comfort dish to eat on a cold, gray autumn day when you need something warm and colorful to warm you up and cheer you up too. It is a fast recipe to prepare for an appetizing meal. You can enjoy as a first course or light vegetarian lunch accompanied by a fresh salad. The addition of almonds adds a nutty and crunchy taste, while sage gives an additional delicate aroma. The term orzotto refers to orzo (barley in English) cooked as risotto. I use barley in many recipes, especially in stews and soups, because it is very tasty, nutritious and healthy. Medieval peasants ate it regularly, and it is still today a staple cereal of the Italian cuisine. It is good source of vitamins, minerals, carbohydrates, proteins and fiber. It has a lot of health benefits, such as aiding in controlling blood sugar levels (it has a relatively low glycemix index in comparison to other cereals), reducing blood pressure and keeping your cholesterol in check. It even helps to keep your intestines in working order. Finally, it will help you increase your strength and endurance. Plainly said: Eat more barley and you will be healthier!
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Butternut Squash and Barley
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Hearty and flavorful, this Butternut Squash and Barley dish is perfect for a cozy weeknight dinner or a special occasion.
Ingredients
- 1 1/2 cups (355 ml) pearl barley
- 1 lbs (454 g) zucca di Mantova (or butternut squash), peeled and cubed
- 1 shallot (finely chopped)
- 4 tablespoons olive oil (extra virgin)
- 1 quarts (946 ml) vegetable stock
- 1 sprig of sage
- 4 tablespoons grated Parmesan cheese
- 4 tablespoons toasted almonds slices
- Salt and freshly ground pepper
Instructions
- Warm the stock in a saucepan over medium heat.
- In a large saucepan over medium heat, sauté the shallot in olive oil for 2–3 minutes, until translucent and soft but not brown. Add the pumpkin and cook for 1 minute, stirring 2–3 times. Add the barley and stir for 2 minutes to coat it well with olive oil, shallot, and pumpkin.
- Add enough stock to cover the barley, and stir continuously with a wooden spoon. When the stock is almost completely absorbed, add the sage and repeat this process for about 35 minutes (check the barley package for cooking time).
- Add Parmesan cheese, pepper, and salt to taste.
- Before serving, top with almonds. Serve warm.
Notes
- To reduce cooking time, use pre-cubed butternut squash.
- For a richer flavor, use chicken or beef stock instead of vegetable stock.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 250
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 55
- Fiber: 8
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
Can I use a different grain instead of barley for this recipe?
While this recipe specifically calls for barley, you could substitute with other grains like farro or quinoa, but the cooking times and liquid ratios may vary.
What type of almonds should I use for topping the orzotto?
You can use sliced or slivered almonds for a crunchy topping, and toasting them lightly beforehand will enhance their flavor.
Is there a specific way to prepare the butternut squash before adding it to the dish?
Yes, you should peel and cube the butternut squash into small, even pieces to ensure they cook uniformly and blend well with the barley.
