Mushroom and Fall Squash Barley Risotto
Barley's chewy texture offers a nice alternative to the typical Arborio rice used in most risotto and also happens to offer more nutritional value. Here sautéed baby bella mushrooms and acorn squash...
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Cooking tools:
- Slow cooker
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Grater
- Serving bowl
Ingredients
- 5 tablespoons unsalted butter
- 2 tablespoons grapeseed or canola oil
- 1/2 cup finely chopped shallot
- 1 1/2 cups pearled barley
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 3/4 pound baby bella mushrooms, stems trimmed, sliced 1/8-inch thick
- 12 ounces acorn squash, peeled, seeded, and diced
- 4 cups chicken stock or canned low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 3/4 cup finely grated Parmigiano-Reggiano cheese
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