Thursday, October 13, 2011

Tantalizing Thursday - Butternut Squash Barley Risotto

Welcome to Tantalizing Thursday on Chief 187 Chatter. Seasonal cooking is always

best as the freshest ingredients available in season taste scrumptious in recipes. Autumn is a time for experimenting with different hearty and healthy combinations that fulfill our need for comfort food and our desire to stay trim. I stumbled upon this recipe in my latest issue of Good Housekeeping magazine and tried it immediately! My husband, daughter and I loved it; the boys were not taken with it. You can’t win them all. Still, the three of us devoured it and I’m happy to share the recipe.

Butternut Squash Barley Risotto
Recipe by


2 tablespoon(s) margarine or butter
2 shallots, thinly sliced
2 sprig(s) fresh thyme
2 cup(s) pearl barley
4 cup(s) lower-sodium chicken or vegetable broth
2 cup(s) water
1 large (2 1/2-pound) butternut squash, peeled and seeded, cut into 1/2-inch cubes
1 ounce(s) Parmesan cheese, grated (2/3 cup)
2 tablespoon(s) chopped fresh flat-leaf parsley leaves


In 12-inch skillet, melt 1 tablespoon margarine on medium-high. Add shallots and cook 2 minutes or until golden, stirring often. Add thyme; cook 30 seconds. Add barley and cook 2 minutes or until toasted and golden, stirring often.

Transfer to 6-quart slow cooker bowl, along with broth, water, squash, and 1/2 teaspoon salt. Cover and cook on high 3 1/2 to 4 hours or until liquid is absorbed and squash is tender.

Uncover; discard thyme. Add Parmesan, remaining tablespoon margarine, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently stir until margarine and Parmesan melt. Transfer mixture to serving dishes and garnish with parsley.

Easy to prepare with a heavenly scent that permeates the house when it is cooking, this recipe offers a healthy and satisfying alternative to the Italian favorite. Filled with fiber and nutrients this is an ideal meatless option that can be served with a tasty artisan bread and a

tossed salad to create a meal. This would also make a satisfying side dish. If you try this creation let me know how you like it. If you have other autumnal offerings, please share!

Please join me tomorrow, my daughter's second birthday, as we close the week with my personal favorite Friday Music Blog.

1 comment:

  1. This is the recipe for those people who don't think they like squash.